Parusso

100 Mesi Classic Method Extra Brut 2011

Vinification: The Nebbiolo grapes are vinified as a white wine. Only the best part of must is used, the so-called “Mosto fiore”. The fermentation of “Mosto fiore” occurs with indigenous yeasts part in stainless still tanks and part in wood.

Ageing: ages in cellar at controlled temperature on its indigenous yeast for 100 months. During this period the coupe de poignée, punching down, is made by hand. After the disgorgement is made and the date is written on the back label.

Tasting notes: Fine and persistent perlage; aromas of dried flowers, white fruit, toasted bread, and hints of almond; fresh and elegant palate with balanced acidity and creamy texture.

Temperature of service:  Served at 6-8°C

Food Pairing: Ideal as an aperitif and pairs well with seafood, shellfish, light fish dishes, and delicate appetizers.