GAVI DOCG METODO CLASSICO BRUT
Italian sparkling wine... the first that comes to mind is likely to be Prosecco, but Italy also produces some fantastic bottle-fermented sparklers, such as this sparkling Gavi from Molinetto.
Whereas Prosecco is produced using the Charmat method, where the bubbles are formed in pressurized steel tanks, many other sparkling wines, including Champagne, are produced using the traditional method (known as metodo classico in Italy) where yeast and sugar are added to still wine, the wine is then bottled, sealed and left to ferment. The yeast ferments the sugar and so creates a bit more alcohol along with CO2. With nowhere to go in the thick glass bottles, these bubbles of gas dissolve into the wine.
Sparkling wines made using this method are left to rest on lees for at least nine months; during this time, the yeast can often impart flavours of pastry, brioche and biscuit into the wine. The longer the wine rests, the stronger these flavours become.
This sparkling Gavi is crisp and fresh, with aromas of apple and pear, hints of peach and delicate yeasty notes.