The grapes are harvested by hand between late August and the first ten days of September. This is followed by soft pressing of the grapes, static settling of the must, temperature-controlled fermentation in stainless steel tanks, and ageing on the lees for over 7 months. Secondary fermentation then takes place in the bottle. After the second fermentation and the formation of the second fermentation, the sparkling wine rests in the bottle for 36 months on its lees before disgorging. The Brut version is topped up with a small amount of liqueur. Energy value per 100ml: E = 314kJ/75kcal
In the glass, it shines with a pale straw-yellow colour, enhanced by delicate coppery highlights and a fine, creamy perlage. The fruity and fragrant notes of Chardonnay are a prelude to the complex and enveloping aromas typical of Pinot Noir. The initial nose is characterised by hints of Golden Delicious apple and white peach, followed by warm, silky sensations of ripe berries. The long ageing on the lees reveals delicate notes of bread crust. 1673 Millesimato is complex and structured, with an elegant and harmonious finish, supported by a pleasant acidity that enhances the length of the palate.
Ideal for accompanying light and refined dishes. It pairs perfectly with fish starters, seafood, white meat dishes and fresh cheeses such as burrata and goat’s cheese. It is also excellent with seafood risottos and light desserts such as sorbets or fruit tarts. Perfect for special occasions such as weddings, anniversaries or elegant dinners, it is also an excellent choice for a casual toast with friends. Its versatility and freshness make it suitable for a variety of occasions, always with a touch of class.
To fully appreciate its style, this wine should be served at a temperature of 8–10°C.
