Pecorino spumante Brut Magnum - Cantina San Giacomo

VINIFICATION After the soft pressing of the grapes, harvested by hand in crates, the must remains in contact with the skins for 24 hours at 5 ° C, favoring the dissolution of the varietal aromas. Fermentation in an autoclave generates the development of carbon dioxide which remains incorporated in the mass, producing the typical perlage in the second fermentation phase, which lasts about 60-85 days. During this period secondary aromas develop which can be traced back to the action of the yeasts. Then the tartaric stabilization is carried out by refrigerating it at a low temperature and the isobaric bottling is carried out. FERMENTATION In stainless steel tanks. ORGANOLEPTIC CHARACTERISTICS View - Pale straw yellow with brilliant reflections. Perlage with a fine and persistent grain. Nose - intense and persistent bouquet, balsamic fragrances of sage and thyme, are combined with floral aromas of broom and acacia, clear scent of bread crust. Taste - fresh and full, with excellent minerality and rich acid structure. The vivacity and the fragrance enhance its persistence. The retro olfactory sensations confirm the organoleptic depth. PAIRINGS Perfect as an aperitif, ideal with the typical courses of Mediterranean seafood cuisine. It is also excellent with oysters, parmesan, medium and long-aged cheeses, exceptional after a meal with strawberries.