The production of Spumante using the Classic Method, can be applied to native grape varieties.

VINIFICATION

The grapes are transported to the cellar, where they are destemmed, selected using a vibrating sorting table, and then crushed. This is followed by a maceration on the skins, which lasts the necessary time to obtain the optimal intensity of color and nuance for us.

The must is then started with fermentation in stainless steel at a temperature of about 16 degrees Celsius.

This results in the wine that, once assembled into a cuvée of different vintages, is destined for tirage (bottling) and secondary fermentation. Subsequently, the bottles undergo riddling (remuage). Once the perfect maturation on the lees is reached, the bottles are disgorged, topped up with dosage syrup, and sealed with the final cork.

TASTING NOTES

Pale pink color with onion skin hues and a very fine perlage. It presents an intense, elegant bouquet of red fruits and flowers, with violets standing out and notes of croissant. On the palate, it is elegant and complex, with pronounced minerality and pleasant freshness. The Bruvé has a clean, fresh, and enveloping finish with remarkable persistence on the palate.

PAIRINGS

Perfect as an opening to the meal, excellent with appetizers of all kinds. A sure companion for all seafood pasta dishes. It perfectly accompanies desserts made with fresh fruit.