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This classic Sardinian method, the Marzani Cuvee, comes from a blend of native white-berry varieties that ripen for 24 months on their own yeasts, obtained from vineyards not far from the sea.
A nice surprise, Mongiardino took us once again. It's never wrong when it comes to big bubbles.
This is a classic method from autochthonous red and white grapes such as Cannonau, Vermentino and Monica.
The vineyards are cultivated on the hills not far from the sea and all that is found in the glass. The disgorgement takes place after 24 months.
I really liked it because it's a unique bubble, I do not apologize in the champagne, nor the Franciacorta and we find all of Sardinia.
I think it's a great pride for the island to have a classic "so territorial" method.
On the nose is an explosion of citrus fruits, prickly pears and a thousand other floral details. In the mouth it is full, savory, less complex than the nose but very pleasant.
We will talk about this bubble. Great wine and great personality.
Territorial.
