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

4x Collection Brut Nature R&D Metodo Classico – Marcato (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
Aging on the lees: At least 60 months
Format: 1.50 L (Magnum)
Alcohol content: 12.5% vol
Additional information: Product of Italy, contains sulfites
Serving Temperature and Glassware:
Serving temperature: Serve at a temperature between 6 and 8 °C to bring out its freshness and aromatic intensity.
Recommended glass: Serve in a wide flute or a medium-sized Metodo Classico sparkling wine glass, ideal for allowing the wine to breathe and fully appreciating the complex bouquet developed during 60 months of aging on the lees.
Interesting Facts About the Winery and Producer:
The volcanic character of the Lessini Mountains: Marcato winery has a long-standing connection with Metodo Classico production in the Lessini Mountains area (between the provinces of Verona and Vicenza), a region characterized by basaltic soils of volcanic origin that give the wines pronounced minerality and distinctive acidity.
The Durella grape: The true star of these bubbles is the indigenous Durella grape variety, known for its thick skin and naturally vigorous acidity—qualities that make this wine ideal for very long aging on the lees without losing its freshness.
Small Magnum bottling: As stated on the handwritten label, this specific lot is part of an extremely limited run of just 493 bottles in the prestigious 1.5-liter Magnum format, ideal for slow, harmonious maturation on the lees.
Tasting Notes
Appearance: Bright straw yellow with golden highlights and an extremely fine, abundant, persistent bead.
Nose: Complex and elegant aromatic profile. Immediate fragrant notes of toasted bread crust and yeast are accompanied by aromas of fresh citrus, green apple, white peach, wildflowers, and delicate mineral hints of stone dust.
Palate: The attack is dry, taut, and focused thanks to the absence of dosage (Brut Nature). The bubbles are creamy and well integrated; the region’s naturally high acidity is perfectly balanced by the structure developed during 60 months on the lees, leading to a long, savory finish with a pleasant almond note.
Food Pairings
Aperitifs and raw seafood: Excellent with oysters, salmon or tuna tartare, scampi, and white fish carpaccio.
Seafood first courses: Ideal with seafood risotto, lobster tagliolini, or linguine with clams.
Main courses and fried dishes: Its pronounced acidity cleanses the palate beautifully when paired with mixed fried seafood, vegetable tempura, or a grilled salmon steak.
Cheese: Excellent with fresh cheeses and goat’s cheese, but also able to stand up to the savory flavors of moderately aged cheeses.