Brut Nature | Cascina Fonda

DENOMINATION: Brut Nature
TYPE: sparkling
GRAPE VARIETY: white moscato of Canelli
REGION OF ORIGIN: Italy, Piedmont
AGEING POTENTIAL: 2 years
SERVING TEMPERATURE: 6-8° C
GLASS: narrow glass for white wine or flute
ALCHOHOL: 12% vol.
SIZE: 75 cl

THE WINE

TECHNICAL SPECIFICS

FRESHNESS: ◼︎◼︎◼︎◼︎◻︎
BODY: ◼︎◼︎◼︎◻︎◻︎
SAPIDITY: ◼︎◼︎◼︎◻︎◻︎
SOFTNESS: ◼︎◼︎◼︎◻︎◻︎

NOTES FROM OUR SOMMELIERS

👁 characterised by a straw yellow colour with slight greenish hues, fine and persistent sparkling;

👃🏻 the nose reveals a floral and fine bouquet, with fresh fruit notes;

👄 the taste is complex, spicy and mineral; the finish is long and persistent;

FOOD PAIRINGS

Brut Nature is a wine made without added sugar, light, fresh and easy-drinking: for this reason it goes well with fresh and light dishes. We recommend it in combination with first and second courses based on fish.

REFINEMENT

This sparkling wine from Piedmont, obtained according to the Martinotti or Charmat method of second fermentation in autoclaves, is a fairly recent creation of the winery; in fact, the line was born in 2019. After being destemmed and crushed, the grapes are cold macerated for several hours in horizontal presses; fermentation takes place at an overpressure of 4.5 bars at a controlled temperature, and remains on the lees for 6 months. 

Once fermentation is complete, the sparkling wine is stabilised, microfiltered and finally bottled; the sparkling wine is released after a few more months of resting in the bottle.

YOU WILL LOVE IT FOR...

its freshness and crispiness.

ORIGINS

 TERROIR

We are in Neive, in the Langhe, a unique area for Italian wine production.
The presence of valleys and hills at different altitudes, as well as the different aspects and windiness, create an incredible variety of different microclimates.
As a result, very special conditions are generated AND allow grapes to expres in various ways.
The Dogliani area has a cooler climate, being close to the Alps, and characterized by narrow and high hilly ridges facing the cold Cuneo plain.
The Barolo area has intermediate temperatures, being located in a particular area protected from the winds but influenced both by the alpine currents and by the rising of warm and humid air from the Tanaro valley.
The three hilly ridges that make up the area determine a heterogeneity of landscapes and, consequently, microclimates.
The Barbaresco area tends to be more homogeneous, with milder temperatures and less abundant rainfall.
The landscape characterized by narrow valleys generates a greater windiness than the two previous areas. The soils are different from each other and can be both calcareous-marly and clayey as well as sandy and gravelly, this variability also constitutes the poetry of the Langhe.
The main grape varieties grown are: nebbiolo, barbera, dolcetto, arneis, freisa and favorita, and then there are the internationals such as chardonnay, cabernet sauvignon merlot and sauvignon blanc.

WINERY

Secondino Barbero founded Cascina Fonda in 1963 in Neive, in the Langhe region, based on his experience in the viticultural field and stimulated by a great passion for wine.

The Barbero family, represented today by Massimo and Marco, decided to focus almost exclusively on one variety in particular, moscato, while maintaining the typical cultivars of the area such as nebbiolo, brachetto, dolcetto and arneis.
The "sweet passion" Secondino passed on to his children has allowed Cascina Fonda to become a company capable of expressing the potential of muscat at its best, thanks to a modern cellar and the adoption of oenological techniques suitable for the enhancement of this complex grape. The limited number of treatments, the constancy and meticulousness in working the vines, allow to bring to the winery bunches that reflect the scents and characteristics of a unique terroir. 

The range of wines produced is mainly based on labels made from muscat grapes, including Moscato d'Asti DOCG "Bel Piano", Asti Spumante DOCG "Bel Piasì" and Asti Metodo Classico Dolce DOCG "Driveri", the latter of which is aged on the lees for 60 months.