Winery FontanabiancaClasse 91 Brut
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Classe 91 Brut of Winery Fontanabianca in the region of Piedmont often reveals types of flavors of tree fruit, citrus fruit.
Food and wine pairings with Classe 91 Brut
Pairings that work perfectly with Classe 91 Brut
Original food and wine pairings with Classe 91 Brut
The Classe 91 Brut of Winery Fontanabianca matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of sauté of pork with chorizo, salmon pavés en papillote or tuna, pepper and tomato quiche.
Details and technical informations about Winery Fontanabianca's Classe 91 Brut.
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 Classe 91 Brut from Winery Fontanabianca are 0
Informations about the Winery Fontanabianca
The Winery Fontanabianca is one of of the world's great estates. It offers 15 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
