Sparkling Wine
Ferrari Maximum Blanc de Blancs
Drink now or cellar for up to 7 years. Serve chilled.
Widely regarded as Italy’s premier producer of traditional method sparkling wines, Ferrari was founded in 1902 by Giulio Ferrari. Ferrari studied winemaking in France before returning to his native Trentino with the idea of making world-class sparkling wine in the region. He was the first to plant Chardonnay here, combining the region’s excellent terroir with one of the main grapes used to make Champagne, and soon received a wealth of awards and recognition for his wines in Italy and beyond.
The winery’s Maximum Blanc de Blancs is made from hand-harvested grapes which are grown at 1000-2000 feet of altitude on the slopes of Trentino. Once in the winery the must is fermented in vats and then the secondary fermentation takes place in the bottle, following the same method used to make Champagne. The wine then ages for 3 years on the lees before the bottle is disgorged and sealed ready for release.
On the nose there are intense aromas of bright citrus, fresh pastries and sweet almonds while the first sip reveals a smooth mousse, delicate texture and hints of stone fruit and brioche which linger on the long finish. A great aperitif or partner for seafood, fish dishes and creamy cheeses.
Widely regarded as Italy’s premier producer of traditional method sparkling wines, Ferrari was founded in 1902 by Giulio Ferrari. Ferrari studied winemaking in France before returning to his native Trentino with the idea of making world-class sparkling wine in the region. He was the first to plant Chardonnay here, combining the region’s excellent terroir with one of the main grapes used to make Champagne, and soon received a wealth of awards and recognition for his wines in Italy and beyond.
The winery’s Maximum Blanc de Blancs is made from hand-harvested grapes which are grown at 1000-2000 feet of altitude on the slopes of Trentino. Once in the winery the must is fermented in vats and then the secondary fermentation takes place in the bottle, following the same method used to make Champagne. The wine then ages for 3 years on the lees before the bottle is disgorged and sealed ready for release.
On the nose there are intense aromas of bright citrus, fresh pastries and sweet almonds while the first sip reveals a smooth mousse, delicate texture and hints of stone fruit and brioche which linger on the long finish. A great aperitif or partner for seafood, fish dishes and creamy cheeses.
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Description
Drink now or cellar for up to 7 years. Serve chilled.
Widely regarded as Italy’s premier producer of traditional method sparkling wines, Ferrari was founded in 1902 by Giulio Ferrari. Ferrari studied winemaking in France before returning to his native Trentino with the idea of making world-class sparkling wine in the region. He was the first to plant Chardonnay here, combining the region’s excellent terroir with one of the main grapes used to make Champagne, and soon received a wealth of awards and recognition for his wines in Italy and beyond.
The winery’s Maximum Blanc de Blancs is made from hand-harvested grapes which are grown at 1000-2000 feet of altitude on the slopes of Trentino. Once in the winery the must is fermented in vats and then the secondary fermentation takes place in the bottle, following the same method used to make Champagne. The wine then ages for 3 years on the lees before the bottle is disgorged and sealed ready for release.
On the nose there are intense aromas of bright citrus, fresh pastries and sweet almonds while the first sip reveals a smooth mousse, delicate texture and hints of stone fruit and brioche which linger on the long finish. A great aperitif or partner for seafood, fish dishes and creamy cheeses.
Widely regarded as Italy’s premier producer of traditional method sparkling wines, Ferrari was founded in 1902 by Giulio Ferrari. Ferrari studied winemaking in France before returning to his native Trentino with the idea of making world-class sparkling wine in the region. He was the first to plant Chardonnay here, combining the region’s excellent terroir with one of the main grapes used to make Champagne, and soon received a wealth of awards and recognition for his wines in Italy and beyond.
The winery’s Maximum Blanc de Blancs is made from hand-harvested grapes which are grown at 1000-2000 feet of altitude on the slopes of Trentino. Once in the winery the must is fermented in vats and then the secondary fermentation takes place in the bottle, following the same method used to make Champagne. The wine then ages for 3 years on the lees before the bottle is disgorged and sealed ready for release.
On the nose there are intense aromas of bright citrus, fresh pastries and sweet almonds while the first sip reveals a smooth mousse, delicate texture and hints of stone fruit and brioche which linger on the long finish. A great aperitif or partner for seafood, fish dishes and creamy cheeses.
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