Is a wine with significant levels of carbon dioxide in it making it fizzy. The carbon dioxide may result from naturalfermentation, either in a bottle, as with the méthode champenoise, in a large tank designed to withstand the pressures involved (as in theCharmat process), or as a result of carbon dioxide injection.

The sweetness of sparkling wine can range from very dry "brut" styles to sweeter "doux" varieties.

The classic example of a sparkling wine is Champagne, but this wine is exclusively produced in the Champagne region of France and many sparkling wines are produced in other countries and regions, such as Espumante in Portugal, Cava in Spain, Franciacorta, Trento DOC,Oltrepò Pavese Metodo Classico and Asti in Italy (the generic Italian term for sparkling wine being spumante) and Cap Classique in South Africa.

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Production area: Castagnito, in the Roero


Altitude: 350 mt.


Exposure: south west


Earthly: Clayey sandy

Vineyard: 50% Chardonnay, 25% Arneis, 25% Favorita

Gradation: 12,5%.

Acidity: 5,2 gr./lt.


Sugar: 3 gr./lt.

Optimal age for consumption: 3 -10 years


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Caratteristiche Organolettiche:    

Colore giallo paglierino carico, perlage costante.Spuma fine e persistente.                                        

Profumo fragrante delicato di      lievito. 

Sapore secco, armonico, piacevole, fresco.

  Temperatura di servizio:                                8-10 °C                                               

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Descrizione immagine


This glass, called flûte, has a narrow and tall body in order to encourage the development of perlage in sparkling wines. Its length makes it suitable for dry sparkling wines generally characterized by a less refined perlage with coarser bubbles. The very narrow diameter favor a slow development and continuous carbon dioxide as well as allowing a good concentration of delicate aromas towards the nose.

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We recommend this wine with: Starter 
In conjunction with: Fish, shellfish, clams, pies, vegetables, white meat



4 discs of polenta prepared cold

4 slices of desalted cod 

2 onions

2 cloves of garlic 

1 brunch of parsley 

50 gr. drained tuna

Extra salt and pepper to taste 

200 ml of milk

Discs of polenta gratin with butter and parmesan
Prepare the sauce by frying the onion in julienne
The crushed garlic Parsley chopped tuna crumbled
Add milk
Cook for 15 minutes
If 'the case thicken the sauce with a little' flour and keep warm salt and pepper to taste Prepare the batter hitting the egg with flour and a little 'salt and sparkling water ..must have the right consistency, must veil spoon

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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