SPARKLING WINE

MASSUCCO CAVALIERE DELLA SERRA (Charmat Method)

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 

 

 

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WINE CHARACTERISTICS:

Brut sparkling wine, fermented in steel

Lingering scent, pale yellow, persistent mousse

flavored delicate hints of yeast.

     Serving temperature :                                  8-10° 

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              FLUTE


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.

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

SPECIAL RECIPE OUR CHEF

CODFISH IN BATTER WITH GREEN SAUCE AND CRISP POLENTA

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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