Fresh with floral aromas and hints of citrus and baked bread, savoury and salty with a creamy texture, lively bubbles and an appealing quaffability. Torbato was essentially a forgotten grape and this winery is considered its greatest champion. Sella & Mosca are also going to introduce a traditional method, no dosage Torbato, which is not yet ready for release, but I experienced a preview tasting and the sparkling showed much of the same character as the charmat method, but with more complexity, yeastiness and length.
Mature and ready to drink with apple, lemon, pear and yeasty/toasty aromas. There is a light sweetness which is off-set by the crisp acidity. Pair with shrimp tacos or warm goat cheese salad.
Pale pink with aromas and flavours of strawberry, cherry, citrus and fresh flowers, creamy texture, finishing dry, clean and fresh. Excellent with grilled shellfish.
Aromas of pear and pineapple, warm crusty bread, bright and fresh with soft bubbles, lightly salty and juicy acidity on the finish. 100% Vermentino. Ideal with fried sardines.
Pale straw colour with tiny bubbles, this non-vintage bubbly has a minerally, white peach nose with citrus notes; light to medium-bodied, it tastes like crab apples with fresh, balancing acidity.
Made in the charmat method, this blend of Pinot Noir, Chardonnay and Pinot Meunier has a nose of baked apple, pear, pie crust and brioche notes. There are lovely toasty notes on the palate but it still maintains freshness through the finish to go with flavours of bin apple, pear and citrus.
Unusually, the yeast lees in this bottle-fermented bubbly were not disgorged, but rather left in the bottle. The result is a cloudy, pale gold wine with lots of tiny bubbles. Nose of bread dough, orange, apricot and bananas. On the palate it is sour, tasting of yeast and lemon with a bitter apple-peel finish. Not everyone’s cup of tea.