L'accesso è riservato a chi ha compiuto
il diciottesimo anno di età.
In conformità alla Legge 125/2001 e all'art. 7 della Legge 189/2012, la vendita di bevande alcoliche è vietata ai minori di 18 anni. Confermando, dichiari sotto la tua responsabilità di essere maggiorenne.
Price: 55,00 €
Sparkling Wine, Brut
Traditional Method, over 60 months on the lees.
It all begins with the meeting of fire and water. Like the magma that, rising, met the aquifers and caused the explosion that created the piper, the peperino rock, “pepper stone”, which lies in the soil we walk on. So this sparkling wine is born from the meeting of the power of the raw material and the freshness of a white vinification. A bold intuition, aged for over 60 months in the silence and darkness of a natural cave. Here, time has sculpted the material, turning volcanic energy into a very fine, creamy, vertical bubble. Piperino is a sip of the underground returning to the light: vibrant, saline, endless. Proof that patience can sublimate the force of nature into elegance. And that even stone can become lightness.
Enjoy it when you want to do things properly, with a seafood starter and a table laid as it should be.
Open it on occasions that deserve attention, with an important first course and the time to really sit down.
Pour it when the evening is special from start to finish, among carefully prepared dishes and conversations that stay with you.
Bright golden yellow, very fine and persistent bubbles. On the nose, notes of yeast, bread crust and dried fruit. On the palate it is broad and creamy, with a long, fresh and savoury finish.
A sparkling wine of great structure, ideal throughout the meal: from aperitifs and seafood starters to structured first courses, fish or white meat, aged cheeses.
Red grapes vinified as white, with a manual harvest in the second half of August. The harvest coincides with the thinning of the bunches, followed by white winemaking.
Vinification in steel at a controlled temperature of 18°C. Sparkling according to the traditional method: tirage, sbancamento, coup de poignée, remuage and disgorgement à la volée all carried out strictly by hand.
Over 60 months on the lees. Residual sugar: Brut. Disgorgement à la volée.
Serving temperature: 12°-14°C. Alcohol: 12% vol.
Frequently
bought together
