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Bàsura Obscura Spumante Metodo Classico Brut Pas Dosé - Durin
€47.95
VAT included
Important sparkling wine with a fine and persistent perlage. The bubbles that caress the palate enhance the finesse and elegance of the wine… The project of producing a classic method with native vines was born a long time ago with an enormous passion for bubbles and culminates, after years of study, in the production of the first local classic method e especially with the wonderful possibility of maturing this wine inside the caves of Toirano (SV) winding and suggestive in one of the most beautiful corners of Liguria. The caves represent the perfect cellar and "basura" is the witch who gives her name to one of the most suggestive rooms. A short distance away from the remains of the cave bear and from the evidence of prehistoric man who lived 12,000 years ago rest the our bottles in the darkness, silence, cold and constant humidity of the cave. In June 2011 with the first transfer to the cave, done by hand, bottle after bottle, begins a splendid alliance between wine, history and culture enthusiastically supported by the Superintendency of Archaeological Heritage of Liguria e from the municipality of Toirano. The right synergy capable of enhancing this portion of the western Ligurian hinterland as unique in its beauty as in its harshness.
Characteristics Important sparkling wine with a fine and persistent perlage. The bubbles that caress the palate enhance the finesse and elegance of the wine. The color is straw yellow. The smell recalls an intense aroma of almond and candied fruit with fragrances of white flowers. Pleasant note of vanilla. Clear hints of yeast that recall the crust of freshly baked bread. The flavor is savory and delicate at the same time, with an excellent balance between delicacy and persistence. Grape variety and production area It is produced with grapes from the Pigato vine harvested in the company vineyards of the Arroscia Valley. Training system Spurred cordon. Yield of grapes per hectare Max 110 quintals Yield in wine Max 70% Alcohol content 12 / 13 %vol . depending on the vintage. Total acidity Min 6 / 6.5 g/l Vinification Produced with cryomaceration. Partial aging in second/third passage used barriques (30%). Pressure reached: about 6 atmospheres. Maturation on the lees: minimum 24 months in the Toirano caves with a constant temperature of 15°C, 90% humidity, absence of light, noise and vibrations. Gastronomic combinations Ideal throughout the meal and especially with first courses with white meat sauce, fried vegetables and seafood, baked or grilled fish, margherita or 4-cheese pizza. How to serve and store It is served at a temperature of 6°C, in medium-sized goblet glasses with tall stems. It must be kept in the lowest compartments of the cellar at a constant temperature between 10 and 12°C