This time it's about classical music, although we're not raving about music, but - rather typically for us - about bottle fermentation. Metodo Classico. It is used for exquisite base wines that are worth the technical and time investment. Champagne! Franciacorta! Lake Garda! Lake Garda? Sì. The Lugana from Olivini, which is produced at the southern tip of Lake Garda, was fermented on the lees in the bottle for 24 months and this second fermentation also makes it an outstanding accompaniment to food. As always, only those who taste it can tell the tale.

 

 

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Gran Promozione - Metodo Classico

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Here are our three classics for comparison and a matching pairing:

Champagne Blanc de Blancs Cattier

March is oyster month and where there are oysters, a seafood platter can't be far away. This fine champagne from the Cattier family house is the perfect accompaniment. Blanc de Blancs means Chardonnay in purezza, i.e. 100 percent. For this cuvée, half of the wine comes from the grapes of a single vintage and the rest from so-called still reserve wines. This champagne is aged for at least 36 months on the lees in the bottle.

 

Franciacorta Nature Brut 1701 

This Franciacorta is completely different, but 85 percent Chardonnay, the rest Pinot Noir. It has nothing to hide next to the champagne, on the contrary. This biodynamically produced wine also underwent a 24-month second fermentation in the bottle. Naturally, the date of disgorgement is written on the bottle. A detail that connoisseurs who like freshness will appreciate. A grilled fillet of sole in an almond crust with spinach, boiled potatoes and nut butter? The perfect pairing for a fantastic Sunday meal.

 

Spumante Lugana Extra Brut Olivini

Off to Lake Garda. Trebbiano grapes grow here in the southern part of the lake and are ideal for sparkling wines. In other words, for the second fermentation of a still wine in the bottle. After 24 months, the result is a complex, fresh, mineral wine with a pleasant fullness and fine perlage (the term used to describe the quality of the carbon dioxide bollicins). Very good with charcuterie, salami, Parmigiano and so on. There's almost no better way to start a meal. Never tried it before? Give it a try, we don't just rave about it.

 

 

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