Winery MirafioreMetodo Classico Blanc de Noir
Sparkling wine
This wine generally goes well with pork, poultry or veal.
Wine flavors and olphactive analysis
On the nose the Metodo Classico Blanc de Noir of Winery Mirafiore in the region of Piedmont often reveals types of flavors of stone, earth.
Food and wine pairings with Metodo Classico Blanc de Noir
Pairings that work perfectly with Metodo Classico Blanc de Noir
Original food and wine pairings with Metodo Classico Blanc de Noir
The Metodo Classico Blanc de Noir of Winery Mirafiore matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of puchero, country cabbage or duck breast in foil (barbecue).
Details and technical informations about Winery Mirafiore's Metodo Classico Blanc de Noir.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Metodo Classico Blanc de Noir from Winery Mirafiore are 2014, 2015, 1999
Informations about the Winery Mirafiore
The Winery Mirafiore is one of of the world's greatest estates. It offers 27 wines for sale in the of Alta Langa to come and discover on site or to buy online.
The wine region of Alta Langa
Piedmontese DOCG on the high Langhe hills (Alessandria, Asti, Cuneo) above 250 m. Metodo classico sparkling (90-100% Pinot Noir and/or Chardonnay, min. 30 months on lees, 36 for Riserva): fine creamy bubbles with notes of citrus, yellow apple, brioche, hazelnut, white flowers and chalky touch, taut and precise palate — the great classic sparkler of Piedmont. Also delicate rosés.
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: Red winemaking
Transformation of grapes into must and wine under the effect of alcoholic fermentation. The vinification of red wines takes place in several stages: destemming, crushing, alcoholic fermentation, vatting, running off and maturing.
