Marcato Chloé Brut Metodo Champenois Durello - Veneto - 4 Magnums (1.5L)

4x Collection Brut Nature R&D Metodo Classico – Marcato (Format Magnum 1.5 L)

Label Information
Wine name: Chloé Brut (Marcato Collection / Brut Nature R.D.)
Producer: Marcato (Produced by Menomeno s.r.l. - Turin, Italy)
Type / Method: Metodo Classico - Quality Sparkling Wine
Yeast aging: At least 60 months
Format: 1.50 L (Magnum)
Alcohol content: 12.5% vol
Additional indications: Produced in Italy, contains sulfites
Serving temperature and Glass:
Serving temperature: It is recommended to serve at a temperature between 6 and 8 °C to enhance its freshness and aromatic intensity.
Recommended glass: Serve in a wide fluted glass or in a medium-sized Classic Method sparkling wine glass, ideal to allow the wine to aerate and fully appreciate the complex bouquet matured over 60 months on the lees.
Winery and Producer Notes:
The volcanic soul of the Lessini Mountains: Marcato winery is historically linked to the production of the Classical Method in the Lessini Mountains (between Verona and Vicenza provinces), a territory characterized by volcanic basaltic soils that impart pronounced minerality and distinctive acidity to the wines.
The Durella grape: The true star of this bubbles is the native variety Durella, known for its thick skin and natural, vigorous acidity, a quality that makes this wine perfect for very long lees aging without losing freshness.
Micro-Edition in Magnum: As directly stated on the hand-filled label, this specific lot is part of an extremely limited run of only 493 pieces in the prestigious Magnum format of 1.5 liters, ideal for slow, harmonious maturation on the lees.
Organoleptic Profile
Appearance: Pale straw yellow with golden reflections and an extremely fine, numerous, and pearly perlage.
Nose: Complex and elegant aroma profile. Immediate notes of toasted bread crust and yeast emerge, joined by scents of fresh citrus, green apple, white peach, meadow flowers, and subtle mineral nuances of rock powder.
Palate: On the palate, the entry is dry, taut, and vertical due to the zero dosage (Brut Nature). The bubble is creamy and well integrated; the high acidity typical of the area balances perfectly with the structure developed over 60 months on the lees, delivering a long, savory, pleasantly almond-like finish.
Food Pairings
Appetizers and Crudités: Excellent with oysters, salmon or tuna tartare, prawns, and carpaccio of white fish.
Seafood first courses: Ideal with seafood risottos, lobster tagliolini, or linguine with clams.
Main courses and Fried foods: The pronounced acidity cleanly refreshes the palate when paired with a mixed small-fry (paranza), vegetable tempura, or a grilled salmon fillet.
Cheeses: Great with fresh and goat cheeses, but also able to stand up to the saltiness of medium-aged cheeses.