As I get over my lastest bout with the flu, I am remembering with a smile the last glass of sparkling wine I had in Italy one week ago, Sergio Mottura‘s Brut Millesime’. I discovered this wine some time ago in Rome and recently was reminded of the family when I saw one of the twins at the Tre Bicchieri tasting in New York in February. Very famous for their Grechetto based wines, this sparkler was a surprise. It is made from 100% Chardonany grapes and is made using the traditional method, meaning it undergoes secondary fermentation in the bottle.
The wine remains on its lees for five years before being released into the market and is complex, minerally and has luscious toasty, yeasty notes on the nose and palate. The family tenuta is located in Civitella d’Agliano (VT), betwen Rome and Florence. The 130 hectare farm has 36 hectares of grapes planted and the grapes are cultivated organically, following the European Union legislation in this sector and the Associazione Italiana per l’Agricoltura Biologica.
I wish they served it at PJ Bernstein’s in New York where I just had breakfast. It would have been a great pairing, smoked salmon and this sparkler. I had to settle for the tea. Just not the same…
When mentioning Mottura’s wines I must mention the Latour A Civitella made from 100% Grechetto which once again was a favorite at the Tre Bicchieri. Full bodied and rich on the palate with notes of citrus and white fruits, I would drink this wine with a whole host of dishes including Indian food which I am craving for lunch as I write this.