Caralis Brut Nature Classic Method

Sardinia's Dosaggio Zero sparkling wine: a unique sensory experience

If you're a sparkling wine lover and are looking for a sparkling wine that combines tradition and absolute refinement, Caralis Brut Nature Metodo Classico is the wine for you.

Its Vermentino grapes grow in the Dolianova vineyards and are vinified according to the prestigious Classic Method. This sparkling wine will captivate you with its elegant notes of bread crust and toasted nuts, the result of 18 months of aging on the lees, which lend it extraordinary complexity and finesse.

This sparkling wine is right for you if:

• Are you looking for bubbles of the highest quality and refinement?
• You love sparkling wines produced with the traditional classic method
• You appreciate the complexity given by the aging on the yeasts
• Do you like Brut Nature without dosage, pure and authentic?

This Caralis Brut Nature Metodo Classico is celebrated by experts for its characteristics:

• 18 months of aging on the lees for maximum aromatic complexity
• Traditional Classic Method for fine and persistent perlage
• Brut Nature without dosage to express the purity of the territory
• Harvest in the early hours of the morning to preserve freshness and aromas

If you are looking for an important sparkling wine for special occasions or a collector's item, Caralis Metodo Classico will not disappoint you.

Main features:

GRAPES: 100% Vermentino
ABV: 12%
ORIGIN: Dolianova (CA)
COLOR: Pale straw yellow with greenish reflections, fine and persistent perlage
BOUQUET: Floral and elegant bouquet with delicate notes of yeast, bread crust and toasted dried fruit
TASTE: Full and persuasive, lively freshness throughout the drink, balanced finish with notes of bread crust

Tips on how to enjoy it:

Caralis Metodo Classico is perfect for classy aperitifs, beautifully contrasting the fattiness of cured meats like prosciutto and guanciale. It pairs well with raw oysters, shrimp, and scampi. Exceptional with sweet seafood first courses like linguine with shrimp and zucchini. Serve at 6-8°C.

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