Winery SemonteBattista Metodo Classico Brut
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Battista Metodo Classico Brut
Pairings that work perfectly with Battista Metodo Classico Brut
Original food and wine pairings with Battista Metodo Classico Brut
The Battista Metodo Classico Brut of Winery Semonte matches generally quite well with dishes of beef, lamb or pork such as recipes of veal shank with mushrooms, sausage and vegetable risotto with cookéo or whiskey paupiettes.
Details and technical informations about Winery Semonte's Battista Metodo Classico 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 Battista Metodo Classico Brut from Winery Semonte are 0, 2019
Informations about the Winery Semonte
The Winery Semonte is one of of the world's greatest estates. It offers 4 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
"Green heart" of Italy, cradle of Sagrantino: exceptional tannic red in Sagrantino di Montefalco DOCG, dense and concentrated with notes of blackberry, candied plum, liquorice, spice and leather, powerful tannins and long ageing. Suppler Sangiovese in blends, Cabernet and Merlot in Torgiano DOCG. Orvieto whites based on Grechetto and Trebbiano, full and almondy, from dry to sweet Muffato. ~13,000 ha between Tuscany and Lazio.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
