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

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

Label Information
Wine name: Chloé Brut (Marcato Collection / Brut Nature R.D.)
Producer: Marcato (Produced by Menomeno s.r.l. - Turin, Italy)
Type / Method: Classical Method - Quality Sparkling Wine
Lees 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 flûte glass or in a medium-sized traditional Method Classico sparkling wine glass, ideal to allow the wine to oxygenate and fully appreciate the complex bouquet developed over 60 months of lees aging.
Cantina and Producer notes:
The volcanic soul of the Lessini Mountains: Marcato winery has historically been tied to the production of the Classic Method in the Lessini Mountains (between Verona and Vicenza), a territory characterized by volcanic basalt soils that grant the wines a pronounced mineral character and a distinctive acidity.
The grape Durella: The true protagonist of this sparkling wine is the native variety Durella, known for its thick skin and natural, vigorous acidity, a trait that makes this wine perfect for long lees aging without losing freshness.
Micro-limited Magnum: As directly stated on the hand-filled label, this specific batch is part of an extremely limited run of only 493 pieces in the prestigious Magnum format of 1.5 liters, ideal for slow and harmonious maturation on the lees.
Organoleptic Card
Appearance: Bright straw yellow with golden highlights and a very fine, numerous, and pearly perlage.
Nose: Complex and elegant aromatic profile. Immediate notes of toasted bread crust and yeast emerge, accompanied by scents of fresh citrus, green apple, white peach, wildflowers, and subtle mineral nuances of rock powder.
Palate: On the palate the entry is dry, taut, and vertical thanks to zero dosage (Brut Nature). The mousse 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, saline, and pleasantly amaretto-like finish.
Food Pairings
Aperitifs and raw fish: Excellent with oysters, salmon or tuna tartare, tiger prawns, and white fish carpaccio.
Seafood first courses: Ideal with seafood risottos, lobster tagliolini, or linguine with clams.
Second courses and fry dishes: The pronounced acidity cleanses the palate nicely when paired with mixed village-style fried fish, vegetable tempura, or a grilled salmon fillet.
Cheeses: Great with fresh cheeses and goat cheeses, and capable of handling the saltiness of medium-aged cheeses.