Cave Mont Blanc de Morgex et la SalleMetodo Classico Extra Brut
Sparkling wine
This wine generally goes well with
The Metodo Classico Extra Brut of the Cave Mont Blanc de Morgex et la Salle is in the top 60 of wines of Valle d'Aosta.
Details and technical informations about Cave Mont Blanc de Morgex et la Salle's Metodo Classico Extra Brut.
Discover the grape variety: Iona
It is said to come from a seedling of diana - the latter is also a seedling of catawba - and propagated in 1860 by Dr. C.W. Grant, the introduction in the United States would date from 1863. Other ampelographers give it as coming directly from a seedling of catawba. The only certainty is that it is an interspecific cross with Vitis Labrusca as a parent. It should be noted that it is the parent of the diamond and the golden muscat. Iona can be found in the United States, Canada, New Zealand, etc. In France it is totally unknown. This variety can only be of interest to amateur gardeners, on the one hand to enlarge their collections and on the other hand, because it produces an excellent juice.
Last vintages of this wine
The best vintages of Metodo Classico Extra Brut from Cave Mont Blanc de Morgex et la Salle are 2012, 0, 2011
Informations about the Cave Mont Blanc de Morgex et la Salle
The Cave Mont Blanc de Morgex et la Salle is one of of the world's greatest estates. It offers 24 wines for sale in the of Valle d'Aosta to come and discover on site or to buy online.
The wine region of Valle d'Aosta
Valle d'Aosta is the smallest and least populated region in Italy, only one-eighth the Size of neighbouring Piedmont. It covers a mountainous area in the far northwest of Italy, where the country's borders meet those of France and Switzerland. Despite the region's small size and low profile, a wide range of red and white wines are produced from a selection of native and introduced Grape varieties. The most important of these is Picotendro, the local form of Nebbiolo.
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
