Winery Seriati - Metodo Classico Spumante Di Qualita Brut

Winery SeriatiMetodo Classico Spumante Di Qualita Brut

The Metodo Classico Spumante Di Qualita Brut of Winery Seriati is a wine from the region of Lombardia.
This wine generally goes well with
The Metodo Classico Spumante Di Qualita Brut of the Winery Seriati is in the top 0 of wines of Lombardia.

Details and technical informations about Winery Seriati's Metodo Classico Spumante Di Qualita Brut.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Esganoso de Castelo de Paiva

Lively, fresh whites to drink young, with a pale golden colour, an airy palate with preserved acidity, and signature aromas of pronounced citrus (lemon), green apple and fresh herbal notes. Tense, thirst-quenching profile. Occasionally used in local blends of the Vinho Verde DOC, it is a heritage witness of the ancient grape varieties of the Minho. Rare Portuguese white variety from the Paiva sub-region.

Informations about the Winery Seriati

The winery offers 8 different wines.
Its wines get an average rating of 3.6.
It is in the top 10 of the best estates in the region
It is located in Lombardie

The Winery Seriati is one of of the world's greatest estates. It offers 7 wines for sale in the of Lombardia to come and discover on site or to buy online.

Top wine Lombardia
In the top 250000 of of Italy wines
In the top 15000 of of Lombardia wines
In the top 150000 of wines
In the top 1500000 wines of the world

The wine region of Lombardia

Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.

The word of the wine: Overmaturation

When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.

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