The Spumante Brut Nature Valle d’Aoste DOC Cuv?e du Prince Classic Method 2015 from Cave Mont Blanc is a superior quality sparkling wine produced with the classic method in the prestigious region of Valle d’Aosta, Italy.
Bollicine, Premium
Vallee D’Aoste Blanc de Morgex et de la Salle Brut Nature Cuvée du Prince M.C.
The Spumante Brut Nature Valle d’Aoste DOC Cuv?e du Prince Classic Method 2015 from Cave Mont Blanc is a superior quality sparkling wine produced with the classic method in the prestigious region of Valle d’Aosta, Italy.
$169.00
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| Region | Valle d?Aosta |
|---|---|
| Winery | Cave Mont Blanc |
| Grape Variety | |
| Wine Denomination | DOC |
| Alcohol Content | 11.50% |
| Glass Type | Wide Tulip |
| Serving Temperature | 6 – 10 Degrees Celsius |
| Food Pairing | Fish Soup, Raw Fish, Seafood, Shellfish, Tartare Fish |
| Production Philosophy | Eco-friendly agriculture, Independent Winegrowers, Indigenous Yeasts, Organic Certification |
More About this Wine
| Region | Valle d?Aosta |
|---|---|
| Winery | Cave Mont Blanc |
| Grape Variety | |
| Wine Denomination | DOC |
| Alcohol Content | 11.50% |
| Glass Type | Wide Tulip |
| Serving Temperature | 6 – 10 Degrees Celsius |
| Food Pairing | Fish Soup, Raw Fish, Seafood, Shellfish, Tartare Fish |
| Production Philosophy | Eco-friendly agriculture, Independent Winegrowers, Indigenous Yeasts, Organic Certification |
When To Drink
Perfect to drink immediately.
Tasting Notes
This wine has a straw yellow color with golden reflections. The bubbles are fine and persistent. Floral and fruity notes of ripe, evolved fruits emerge on the nose. On the palate we find hints of rennet apple and linden honey. The sip is enveloping and fresh, the finish remains persistent.
Vinification and Refinement
Fermentation in large wood (larch oak) and in stainless steel. The traditional refermentation in the bottle then takes place. Disgorgement not before 48 months. An advanced product that nevertheless manages to maintain exceptional freshness.
Vineyard
At the foot of Mont Blanc.
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