TEMPERATURE

For Traditional Method sparkling wines the optimal service temperature is between 6° and 10 °, so the bubbles are released finely and slowly. In addition, the rushing and disruptive spillage of the foam is avoided.

We suggest serving the brut Bollabiòtt and the pas dosè, Dumà Vin at 8 °, so as to enhance the acidity and olfactory and taste freshness of Chardonnay.

The ideal temperature for the extra-brut Bibo and the pas dosè Reverso and CL is about 10 °, so as to enhance the freshness of Pinot Noir and the delicate and complex bouquet.

UNCORKING

To uncork a bottle of sparkling wine you must first remove the capsule. To do this, help yourself with the sommelier tab (inserted on the capsule) or if absent cut it with the appropriate knife.

Then, unscrew the metal cage by holding a finger over the cap, so as not to risk that once the cage is enlarged the cap may jump.

To uncork the bottle, tilt it at 45° by firmly grasping the bottom with your right hand and rotate it, always in the same direction, while with your left you hold the cap still.

To avoid the “bang” the cap must come out gently, so when it is about to come out gently tilt it back and forth making a slight pressure to the contrary.

RISING WITH WINE

Impurities or micro-residues can compromise the fragrances and aromas of the wine, so it is advisable to rise with wine the glass.

The operation rising with wine is easy, in fact you only have to  pour one finger of wine into a glass, then rotate it so that you evenly wet the walls of the glass, empty the contents in the next glass and so on until you have alternated the last glass.

Finally, empty the wine that remains in the last glass into the bucket.

WINE SERVICE

To encourage the formation of bubbles, slowly pour the sparkling wine into the glass and tilt it. In fact, pouring the sparkling wine hastily and irrepressible damages and splits the bubbles.

In the act of pouring, always keep the bottle from the bottom, never from the neck, because in doing so heat the sparkling wine as well as not being elegant. Fill the glass at 1/3, so that the remaining 2/3 will allow the development of perfumes.

Finally, place the bottle in a bucket with little ice and water, to maintain the ideal service temperature.

TEMPERATURE

For the Giro the optimal service temperature is 10°, to enhance the aromas of chardonnay grapes and highlight the acidity and freshness. If you served it at too low a temperature, the bouquet would not express itself at its best, but would be dampened by the cold.

For the Tondo, on the other hand, the ideal service temperature is higher, around 15 °, because it is 100% Pinot Noir. In fact, at a temperature of 15° the elegant tannins of Tondo and the fruity bouquet are enhanced and not mortified by a low service temperature.

UNCORKING

To open the bottle, the first operation you must do is to engrave the capsule under the lip with the corkscrew knife, without moving the bottle, first clockwise and then counterclockwise.

Next, engrave the capsule vertically and remove it. Now, insert the tip of the spiral (the worm) of the corkscrew into the cork and screw it clockwise in the center of the cork. In this step, it is essential not to let the tip of the spiral out of the opposite side of the cap, so as not to drop the cork particles into the wine.

At this point, pull out the cap gently, without breaking it, first resting the shorter lever and then the longest one of the corks crew on the edge of the bottle neck.

Finally, once the cap is extracted, clean the neck of the bottle from possible cork residues with a napkin or with a special small napkin.

RISING WITH WINE

Impurities or micro-residues can compromise the fragrances and aromas of the wine, so it is advisable to rise with wine the glass.

The operation rising with wine is easy, in fact you only have to  pour one finger of wine into a glass, then rotate it so that you evenly wet the walls of the glass, empty the contents in the next glass and so on until you have alternated the last glass.

Finally, empty the wine that remains in the last glass into the bucket.

WINE SERVICE

The bottle of Tondo, once opened, let it oxygenate for a few minutes, then gently pour it inside the glass.

Fill 1/3 of the glass, so you can turn the wine well in the glass and make room for the scents to open in the remaining 2/3.

Finally, place the bottle of Giro in a bucket with little ice, to maintain the ideal temperature of service.

Instead, you can leave the bottle of Tondo on the table if the room temperature does not exceed 15 °, otherwise put it in a bucket to maintain the ideal service temperature.