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Il Passaggio

Sparkling White Wine Brut

Synthetic description

Fine and persistent perlage. Bright greenish yellow colour. Fruity with notes of peach, yellow apple and white flowers. Taste savoury, pleasantly fresh, harmonious, fruity.

aglianico (vinification and fermentation off skins), Chardonnay. Grape harvest: from the last ten days of August to the last ten days of September.

8°-10°C

Excellent as aperitives, but also for any meal.

Grape variety: aglianico (vinification and fermentation off skins), Chardonnay.
Grape harvest: from the last ten days of August to the last ten days of September.
Vinification: soft pressing of the grapes and first fermentation of the free-run must in stainless steel containers. Second fermentation: in an autoclave (Martinotti method).

Organoleptic test:
Perlage: fine and persistent.
Colour: brilliant greenish yellow.
Nose: fruity with notes of peach, yellow apple, and white flowers.
Palate: savoury, pleasantly fresh, harmonious, fruity.

Pairings: aperitives, but also for any meal.
Service temperature: 8°-10°C.
Bottle sizes: 75cl, 150 cl.

Note: Contains Sulfites

75 cl
150 cl
ACQUASAL

From aunt Anna, aunt Giulia, aunt Rosa and aunt Raffaella’s cookbook

Ingredienti per 4 persone:

4 uova; 4 fette di pane; 2 cipolle; 1 spicchio d’aglio; peperoni cruschi; olio extravergine di oliva; acqua; sale

Preparazione:

Preparazione: Soffriggere la cipolla tagliata a fettine e lo spicchio d’aglio, aggiungere l’acqua e portare a bollore. Friggere a parte le uova. Posizionare nel piatto le fette di pane, adagiarvi sopra le uova e con un mestolo irrorarle con l’acqua e la cipolla. Infine decorare con i peperoni cruschi precedentemente fritti.

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