Brut - D'Araprì

The Brut from the house of D'Araprì in Apulia offers a bright, light red color in the glass. The mousse of this sparkling wine appears in the glass as very fine and extraordinarily persistent. When swirling the glass, you can perceive an excellent balance in this sparkling wine, as it neither appears watery nor syrupy or liqueur-like on the sides of the glass. On the nose, this D'Araprì sparkling wine presents all kinds of ripe apple, oranges and peaches.

On the palate, this well-balanced sparkling wine is characterized by an extremely light, crisp and creamy texture. The finish of this sparkling wine from the Apulia winegrowing region ultimately convinces with a beautiful aftertaste. The finish is also accompanied by mineral facets from the limestone- and clay-dominated soils.

Vinification of the Brut from D'Araprì

The basis for the first-class and wonderfully balanced Brut cuvée from D'Araprì are Bombino Bianco and Pinot Noir grapes. The grapes grow under optimal conditions in Apulia. The vines sink their roots deep into soils of clay and limestone. The Brut is an Old World wine through and through, as this Italian exudes an exceptional European charm that clearly underscores the success of wines from the Old World. The ripening of the grapes for this wine from Bombino Bianco and Pinot Noir is influenced to a considerable extent by the climate of the growing region. In Apulia, the grapes thrive in a rather cool climate, which is reflected, among other things, in particularly long and even bunches and a rather moderate must weight. After being harvested by hand, the grapes are quickly brought to the press house. There they are sorted and gently pressed. This is followed by the fermentation of the base wines. After the cuvée has been assembled, further maturation takes place on the basis of the Méthode Traditionelle. The D'Araprì Brut then matures for several months in the bottle and is finally disgorged.

Food recommendation for D'Araprì Brut

Ideally, enjoy this sparkling wine from Italy well chilled at 5 - 7°C as an accompaniment to omelet with salmon and fennel, vegetable salad with beetroot or fried trout with ginger-pear.

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