Bollabiòtt
Brut
IN CELLAR
VINIFICATION: soft pressing with very low yields.
FIRST FERMENTATION: autochthonous yeast (free-run must).
REFERMENTATION IN THE BOTTLE: selected yeast.
REFINEMENT ON YEASTS: > 40 months.
RESIDUAL SUGAR CONTENT: < 6 g/l.
PRODUCED BOTTLE: ≈ 15.000.
BOTTLING: WITHOUT SULPHITES.
TASTING NOTE
The color is bright from the first reflections of light gold.
The mousse is creamy, the perlage is fine and continuous.
The aroma is very fresh and lively: citrus hints of lime and citron being extended to flower accents of chamomile and tropical fruit (banana).
The taste is subtle and fresh. The freshness is emphasized by citrus fruit and fresh mint.
PAIRING
WINE – FOOD
Bollabiòtt with the fine perlage and the light hints of citrus and bread crust takes you from aperitif to dessert.
The grape variety (Chardonnay) and the dosage (brut) well balance the sweet tendency of carbohydrates in pasta and rice starch.
Bollabiòtt is excellent with shellfish, because it follows the sweet tendency and enhances the flavor thanks to the freshness and the fine bubbles.
The hints of cedar and the continuous bubbles are a good match for fishes with natural salinity such as sardines and anchovies.
These characteristics blend beautifully with savory fish dishes such as cod and stockfish.
Bollabiòtt goes well with seafood such as oysters, clams, and mussels, because it balances the sweet salinity and enhances its flavor.
It manages and well balances second courses made of fatty fish such as salmon, swordfish carpaccio, tuna, and smoked sturgeon.
The freshness and good acidity enhance typical Japanese dishes such as sushi and sashimi.
The citrus notes, floral hints and brut dosage are ideal with desserts (not too sweet), as fruit cakes.
