SPARKLY WINE

CASCINA SERRA BRUT

The Charmat process is known as Metodo Charmat-Martinotti (or Metodo Martinotti) in Italy, where it was invented and is most used. In France, the process is referred to as Méthode Charmat. The wine undergoes secondary fermentation in stainless steel tanks or steel vessels covered with vitreous enamel rather than in individual bottles, and is bottled under pressure in a continuous process. Many grape varieties, including Prosecco, are best suited for fermentation in tanks. Charmat method sparkling wines can be produced at a slightly lower cost than méthode champenoise wines.

Image description

Production area: Piemonte, Castagnito, the Roero

 

 Altitude : 350 mt.

 

 Exposure : South west

 

 Earthly : Clayey sandy


 Vineyard : 50% Arneis 50% Favorita


Processing: Brut sparkling wine, fermented in steel containers (autoclaves) for about 30 days, 


Acidity : 5,2gr. / lt.

 

Sugar : 10-15 gr. / lt.


Gradation : 12% vol.


Optimal age for consumption :1-3 years 

 

Descrizione immagine

WINE CHARACTERISTICS:

Brut sparkling wine, fermented in steel

Lingering scent, pale yellow, persistent mousse

flavored delicate hints of yeast.

     Serving temperature :                      8-10 ° 

csbrutwhitesparklywine.pdf
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We recommend this wine with: Appetizers 
In conjunction with: Appetizers, Meats little spicy cheese feschi, Crustaceans

SPECIAL RECIPE OUR CHEF

CREAM OF BEANS WITH POTATO CROQUETTES

100gr. Fave decurticate fresh
half an onion
Extra salt and pepper to taste
1 potato

Breadcrumbs

Parmesan cheese 59 gr.

1 egg

Fry the onion in julienne with extra V.
Add the beans and simmer until cooked with broth
Blend with immersion blender add salt and pepper and keep warm.
Boil the potatoes, reduce it to pure 'add egg parmesan cheese salt and pepper, made ​​croquettes pass them in bread crumbs and fry in hot oil seeds.
Put the cream in a bowl of beans and place the potato croquette.

The pairings and recipes have been kindly provided by our Chef Massucco Gabriella School graduate in 1996 from the School of Hotel Barolo. He began his profession in restaurants in the area as the County and the center of Neive Priocca and I eLuna Guarene. Since June of 2008, the first chef at the family restaurant in the vineyards and Massucco cellar Vigne e i Falo Massucco. 

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