Cuvée Aurora Extra Brut – Castello Banfi – 2020
Winery: Castello Banfi
26,50 €
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The Sparkling wine Cuvée Aurora Extra Brut of the Castello Banfi winery
The Cuvée Aurora Extra Brut from Castello Banfi winery represents an excellence in the landscape of Italian sparkling wines, born from the fusion of tradition and innovation that characterizes the renowned winemaking production of Piedmont. Made from a blend of Pinot Noir and Chardonnay grapes, this sparkling wine embodies the essence of the Spumante Metodo Classico project in Piedmont, initiated in 1990 by Banfi and six other historic companies. In 2008, this commitment was crowned with the achievement of the Alta Langa DOCG designation.
Cuvée Aurora Extra Brut is a tribute to the Piedmont sparkling wine tradition, offering a refined and memorable tasting experience.
The Winemaking
The production of Cuvée Aurora Extra Brut begins with a controlled fermentation at temperatures ranging from 16°-17°C in steel tanks, followed by a secondary fermentation in the bottle according to the Classic Method. This process includes a minimum aging on the lees for 30 months, imparting the wine with aromatic complexity and an elegant structure. The grapes come from vineyards cultivated on marl-limestone soils with a small percentage of clay, trained using the Guyot system with a planting density of 4000 vines per hectare.
Tasting the wine of the winery
Cuvée Aurora Extra Brut presents a brilliant straw-yellow color and a fine, persistent perlage. On the nose, it offers an intense and fragrant bouquet, with floral notes, toasted hazelnut, and bread crust. On the palate, it expresses elegance and salinity, with remarkable persistence of flavor notes, making it a wine of great class and personality.
Food Pairings
Ideal as an aperitif, Cuvée Aurora Extra Brut pairs perfectly with oysters, raw and cooked seafood, and shellfish. Its freshness and complexity make it a versatile accompaniment to a wide range of dishes, enhancing flavors without overpowering them. The suggested serving temperature is between 8-10°C to fully appreciate its organoleptic qualities.
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| Food pairing | aperitif, fish, shellfish, vegetable risotto, white meat, fish |
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