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Cantina Magliano

Classic Method Piedmont DOC

Classic Method Piedmont DOC

€21,00 EUR
€21,00 EUR
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REFINEMENT
FORMAT

Alcohol content 12°-13.5° (the alcohol content varies according to the vintage)

Light straw yellow colour, pleasant in the mouth with good acidity , excellent floral aromas, bread crust, good persistence in the mouth.

Cork stoppers with DIAM technology.

Extra Brut pas dosè - Nature

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FOR WINE BOTTLES

Packaging

Prestigious Packaging for Unforgettable Gifts:
Each package, available in single or double versions, is designed down to the smallest details and contains the excellence of our wines. Make every occasion special with a touch of refinement and authenticity, giving the authentic taste of our territory.

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HAZELNUTS AND ALMONDS

Culinary Products

Explore the Flavors of Gastronomic Harmony:
Discover the art of pairing with our gastronomic products that blend into a symphony of flavors. Our hazelnut and almond spreads pair perfectly with wine, creating unforgettable culinary experiences.

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Magliano Winery wines

  • Wine and Land

    Grafting vines with French clone, planted in 2018. Certified organic vineyard with Simonth&Sirch plant pruning and conservation system, fertilization exclusively with manure of local origin and not from intensive farming. The vineyard is located at 440 m above sea level in Altalanga, Monesiglio (CN), SOUTH-EAST exposure. Strong, silty/clayey soil, interspersed with layers of sand. The red color (mont' russ in dialect) indicates the high presence of iron oxides and hydroxides. As you go up in the vineyard the soil tends to lighten until it becomes white marly soil. Monesiglio has a defined geological era and is part of the ancient Piedmont tertiary basin. In particular, here we are in the presence of the sandstones in the Rocchetta-Monesiglio formation (Miocene geological era: Serravallian-Tortonian).

  • Harvest

    Selection of grapes, harvest at the beginning of September, good yield due to the good rainfall in the spring period. The vinification takes place in steel with the use of dry ice, no maceration on the skins as the color of the must was already intense, fermentation at a controlled temperature, aging in steel for 4 months and subsequent aging on the yeasts in the bottle in a natural humid environment.