Banfi Brut Metodo Classico from the Banfi Piemonte winery, which produces a wide range of unique sparkling wines. This is a pale straw sparkling wine with tiny and persistent perlage. A cuvée produced from Pinot Noir, Chardonnay and Pinot Blanc grapes that captures the freshness of these varieties.
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|Wine style||White Sparkling wine, Metodo Classico|
|Grapes||Pinot Nero, Chardonnay and Pinot Bianco|
|Maturation||24 months with yeast contact in the bottles and final refining in the bottles for some months after corking.|
|Bouquet||Intense and fragrant.|
|Taste||Refreshing, crisp, with gentle acidity, harmonious and well balanced. Flavorful with a dry finish.|
|Pairs with||Ideal as an aperitif and an excellent match with seafood hors d’oeuvres and starters. Perfect with shellfish. Serve at 6-8 C.|
Banfi was founded in 1978 thanks to the will of the Italian-American brothers, John and Harry Mariani. From the beginning, the goal of the brothers was to create a state-of-the-art winery combined with the most advanced science in the vineyards for the production of premium wines. In those years they also purchased the Bruzzone estate, a historic winery in Piedmont. This winery was established in 1860 and specialized in the production of sparkling wines, today it is known as Banfi Piemonte. The strong link to the region is evident in the selection of wines produced by Banfi Piedmonte, all expressions of principal indigenous varietals and Metodo Classico bottle fermented sparkling wines.The wines of Banfi are born of a passion and love for unique terroirs, from continuous research, and from the intimate knowledge of different territories and the ability to marry time tested and respected techniques with innovative solutions in both the vineyard and the winery.
The Pinot Noir, Chardonnay and Pinot Blanc vines for the Banfi Brut sparkling wine grow in the Banfi vineyards on the Banfi Piemonte Estate located at Strevi between Novi Ligure and Acqui Terme east of Alba in Piemonte in the Alta Langa zone.
The grapes were harvested by hand, meticulously sorted, destalked and pressed followed by the first fermentation in stainless steel tanks. The second fermentation took place in the bottles according to the classic method with traditional hand riddling (remuage) on pupitres and dégorgement à la glace. The wine matured in the bottles in contact with the yeast for at least 24 months followed dégorgement à la glace before adding of dosage and final refining in the bottles.
Longevity 5-10 years.