Bisson Abissi Metodo Classico Portofino Brut 2018

Bisson Abissi Metodo Classico Portofino Brut 2018

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Price 
Not available

Liguria - Italy
White green classic method sparkling wine brut

How to serve

Serve at:

06 - 08°C.

Longevity:

05 - 10 years

Glass:
Charmat Method Sparkling Wines
Bisson Abissi Metodo Classico Portofino Brut 2018

Perlage

Fine and persistent perlage.

Colour

Full straw yellow colour.

Bouquet

Intense aroma with a broad bouquet that varies between musky and brackish.

Flavour

Dry, long and distinctly mineral flavour.

Pairing

Excellent as an aperitif and throughout the meal with preference given to seafood and seafood preparations.

Starters
Fish
Shellfish
Cheese
White fish

Features

Name Bisson Abissi Metodo Classico Portofino Brut 2018
Type White green classic method sparkling wine brut
Classification DOC Golfo del Tigullio Bianco Spumante
Year 2018
Size 0,75 l Standard
Alcohol content 12.00% by volume
Grape varieties Bianchetta Genovese, Scimiscià/Çimixà, Vermentino
Country Italy
Region Liguria
Origin Trigoso (Sestri Levante)
Vinification Cryomaceration on the crushed grapes for 48 hours in the absence of added sulphites. Early harvest and preparation of the sparkling wine base using the cryomaceration technique, fermentation at controlled temperature.
Ageing Drawing and frothing. Immersion on the seabed of the bottles in stainless steel cages at a depth of 60 metres at a constant temperature of 15 °C, with storage for at least eighteen months. Racking and disgorgement with refilling with the same product.
Allergens Contains sulphites
Pairing Excellent as an aperitif and throughout the meal with preference given to seafood and seafood preparations.

Official awards

Expert

Award

Description

Vintage

xtraWine
92/100 
N/A
Robert Parker
93/100 
N/A
Bisson
From this winery:

"One day, one of my classmates invited me to join the harvest in his parents´ vineyard. I walked quickly up the steep trail with a pounding heart, not because of the exertion, but because of the excitement I was feeling. Once there I picked many bun...

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