2018 La Fusina, Metodo Classico - Alta Langa Extra Brut, Zéro Dosage - 4 Bottles (0.75L)





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La Fusina 2018 Metodo Classico Extra Brut Zero Dosage from Alta Langa, Italy, in 0.75 L bottles, a 4-bottle lot.
Description from the seller
La Fusina, Extra Brut Zero Dosage Metodo Classico Alta Langa 2018
DESCRIPTION:
Producer: La Fusina
Wine: Extra Brut Zero Dosage Metodo Classico Alta Langa
Number of Bottles: 4
Size: 0.75l
Matures on the lees for approximately 36 months
Alc.: 12%
It presents a brilliant appearance with a fine, persistent mousse and a straw yellow color; the nose is intense, featuring notes of ripe red apple and wild rose alongside hints of bread crust and honey derived from bottle aging. It offers a full, powerful flavor with excellent acid tannin balance and a delicate aftertaste of candied fruit and toasted hazelnuts. Following vinification which involves gentle pressing of the grapes, light maceration, and subsequent fermentation in stainless steel the wine matures on the lees for approximately 36 months. In late spring, it is bottled with a *bidule* and crown cap, undergoing natural re fermentation in the bottle followed by further aging on the lees.
Seller's Story
La Fusina, Extra Brut Zero Dosage Metodo Classico Alta Langa 2018
DESCRIPTION:
Producer: La Fusina
Wine: Extra Brut Zero Dosage Metodo Classico Alta Langa
Number of Bottles: 4
Size: 0.75l
Matures on the lees for approximately 36 months
Alc.: 12%
It presents a brilliant appearance with a fine, persistent mousse and a straw yellow color; the nose is intense, featuring notes of ripe red apple and wild rose alongside hints of bread crust and honey derived from bottle aging. It offers a full, powerful flavor with excellent acid tannin balance and a delicate aftertaste of candied fruit and toasted hazelnuts. Following vinification which involves gentle pressing of the grapes, light maceration, and subsequent fermentation in stainless steel the wine matures on the lees for approximately 36 months. In late spring, it is bottled with a *bidule* and crown cap, undergoing natural re fermentation in the bottle followed by further aging on the lees.

