- This sparkling wine made from Sauvignon Gris grapes pairs excellently with spaghetti with yogurt-mint pesto or vegetable salad with beetroot
- Its origin from Trentino-Alto Adige makes this wine a typical representative of Old World wines
- An ideal sparkling wine, first-class as a light-footed aperitif
Silvo 36 Mesi Sui Lieviti 1,5 l Magnum - Villa Persani
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More information about Silvo 36 Mesi Sui Lieviti 1,5 l Magnum - Villa Persani
The Silvo 36 Mesi Sui Lieviti 1.5 l Magnum from the Trentino-Alto Adige wine-growing region reveals itself in the glass with a brilliantly shimmering golden yellow. The mousse of this sparkling wine shimmers in the glass. On the nose, this Villa Persani sparkling wine presents all kinds of acacia aromas.
On the palate, the texture of this light-footed sparkling wine is wonderfully light, crisp and creamy. The finish of this sparkling wine from the Trentino-Alto Adige wine region, more precisely from Trentino DOC, ultimately delights with a lovely aftertaste. The finish is also accompanied by mineral notes from the sand- and clay-dominated soils.
Vinification of Villa Persani Silvo 36 Mesi Sui Lieviti 1.5 l Magnum
The elegant Silvo 36 Mesi Sui Lieviti 1.5 l Magnum from Italy is a single-varietal, vegan wine made from the Sauvignon Gris grape variety. In Trentino-Alto Adige, the vines that produce the grapes for this wine grow on clay and sandy soils. After being harvested by hand, the grapes are brought to the press house as quickly as possible. There they are selected and gently crushed. This is followed by the fermentation of the base wines. After the assemblage of the cuvée, further maturation follows on the basis of the Méthode Traditionelle. The Villa Persani Silvo 36 Mesi Sui Lieviti 1.5 l Magnum then matures in the bottle for several months and is finally disgorged.
Food pairing recommendation for the Silvo 36 Mesi Sui Lieviti 1.5 l Magnum from Villa Persani
Enjoy this vegan sparkling wine from Italy well chilled at 5–7°C as an accompaniment to vegetable salad with beetroot, coconut-lime fish curry or asparagus salad with quinoa.
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