‘M.C.’ Metodo Classico Gabriele Scaglione
Who doesn’t like a sparkling that’s playful and seductive at the same time? Follow the glitter and join me for a Metodo Classico from Alta Langa.
‘M.C.’ Metodo Classico Millesimato Brut 2017 Gabriele Scaglione
Alta Langa DOCG
Gabriele Scaglione was born in Canelli, the region between Langhe and Monferrato. He’s an independent spirit born in with a passion for the simple yet beautiful things in life - food, art and wine. Naturally, he had a desire to create wines that seduce and evoke emotions. His 12 hectares of sustainably farmed vines are at 350-500 meters altitude, in Langhe, Monferrato and Roero. Low yields, low production and minimal human intervention. To taste a bottle of his wines, you taste the Alta Langa terroir and his style of unbridled passion. Range of wines from Nebbiolo, Barbera, Moscato Bianco, Arneis and traditional method sparkling.
Named after the production method, “M.C.” for Metodo Classico, the 15-25 year old vines with calcareous marl soils rich in coarse sand and silt.
Only 3000 bottles produced of a blend of 85% Chardonnay and 15% Pino Nero. Fermentation in stainless steel and malolactic fermentation carried out only for the Pino Nero in barrique with 36 months on the lees with a small amount of dosage after disgorgement.
A pale straw color. Attractive and delicate notes of yellow blossom, yellow apple, white stone fruit, mineral hints, citrus and crusty bread.
The sparkle is fine and very persistent. A multifaceted gem - it’s both elegant and complex. The aromas carry into the flavors with hints of almond, mushrooms and ends on toasted bread crumbs and pastry cream. It’s very fresh thanks to the low dosage. It has an invigorating acidity, a creamy mouthfeel and an enveloping personality that draws you in with it’s playful lightness and seductive flavors, because one moment it’s delicate, the next intense. It’s like a fairy appears little and delicate but can pack a punch with her magic.
Pair with salmon sashimi, battered courgette flowers stuffed with mozzarella and anchovies, scampi au gratin, roasted asparagus quiche OR cheese fondue with white truffle shavings.
