Bufole de Paluo – Magnum
This wine was produced for the first time in 2012, and its name means “Lagoon fizz” in local dialect. It is an elegant and delicate spumante, produced with the Charmat-Martinotti method from grapes grown in front of the company building, in a beautiful lagoon are. A quality wine characterised by hints of white flowers and exotic fruit. Dry, intense, savoury and with good acidity, it leaves an unexpected taste on the palate and offers a fine and persistent perlage. An excellent aperitif wine which is also suited to all courses.
| DENOMINATION | SPUMANTE BRUT |
|---|---|
| VINE TRAINING METHOD | Guyot |
| TYPE OF SOIL | Clay |
| GRAOE HARVEST | First half of September |
| VINIFICATION METHODS | Manual harvest and soft pressing. After fermentation, the must is stored in the cellar where the sparkling wine production process takes place (Charmat-Martinotti method). |
| SERVING TEMPERATURE | 6 – 8 °C |
| CAPACITY | 1500 ml |