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3 BOTTLES AT SPECIAL PRICE WITH FREE SHIPPING
12 months on the lees
Glera 85% – Other indigenous grape varieties 15%
In white, with soft pressing
At controlled temperature, with selected yeasts
AGING ON YEASTS
Minimum 180 days of aging on the lees
Intense straw yellow with a slight haze due to the presence of yeasts
Fine and persistent
Excellent as an aperitif and in combination with seafood, raw fish, tartare, fish dishes typical of Japanese cuisine, such as sushi and sashimi. It is an excellent wine for the whole meal
DISH RECOMMENDED BY THE SOMMELIER
Schie with polenta
Alcohol: 11% Vol.
Residual sugar: 0 g / l
Total acidity: about 5.6 gr / l
8 ° C
IN THE WINE LIST
GANZO fondante Integral Sparkling Wine on yeasts
It is a sparkling wine obtained from Glera grapes and from native grapes following a second fermentation in the bottle. It falls into the category of Cima del Pomer Integral Fondant wines, so called due to the presence of yeasts from the beginning inside the bottle.
Like any foundation it is characterized by an extraordinary digestibility due to the total absence of sugars. Furthermore, thanks to its production method, there are no added sulphites. GANZO FONDANTE has an extra gear: like a classic method wine it is left to rest in a cool and dark place for at least 12 months. With a distinction: the disgorgement does not occur deliberately. Its opal appearance manifests itself in increasing haze, as you proceed in the pouring, inviting you to an incomparably changing and sophisticated drink. In the glass it presents a froth with a fragrant effervescence of citrus fruit that gives way to the tertiary hints of bread crust and complex freshness.
Label: like the little hippocampus comes out of its parent's pouch, the sparkling wine GANZO comes to life with the discreet elegance of rarity. It owes its name to the fabric that was produced in Venice in gold and silver which recalls its minute and luminous perlage. Bottled in a few pieces at a time, integral GANZO FONDANTE transmits the quality of lightness, sip after sip.