Winery BatasioloMetodo Classico
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Metodo Classico of Winery Batasiolo in the region of Piedmont often reveals types of flavors of microbio, citrus fruit.
Food and wine pairings with Metodo Classico
Pairings that work perfectly with Metodo Classico
Original food and wine pairings with Metodo Classico
The Metodo Classico of Winery Batasiolo matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of slow-cooked veal roast, oven-baked sausage or rabbit with onions and mustard.
Details and technical informations about Winery Batasiolo's Metodo Classico.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Metodo Classico from Winery Batasiolo are 2010, 2005, 2013, 2012 and 2006.
Informations about the Winery Batasiolo
The Winery Batasiolo is one of of the world's great estates. It offers 73 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
