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GLERA SPUMANTE MILLESIMATO DRY
Millesimato Glera Spumante DRY
Tasting Notes Millesimato Glera Spumante DRY
Colour:
Straw yellow with greenish reflections, compact and persistent foam, fine perlage.
Aroma:
Broad, very intense and fine. Golden apple, Williams pear, candied orange, floral hints of jasmine and almond and a balsamic note stand out.
Taste:
Sweet, intense and creamy. Very pleasant and intense in taste, it envelops the palate
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Organoleptic characteristics of Millesimato Glera Spumante DRY
Grape variety:
Glera 100%.
Harvest:
Manual, with selection of the grapes.
Vinification:
Soft pressing of the grapes with membrane presses, static decantation of the must, fermentation at controlled temperature (18°), with selected yeasts.
Refinement:
Rests on the yeasts (noble lees) in stainless steel tanks for approximately 3 months.
Second fermentation:
Italian method with controlled refermentation temperature (14°-15°), performed with selected yeasts. Cold tartaric stabilization (-4°) and microfiltration of the yeasts before bottling. Cycle duration approximately 65 days.
Bottling:
Isobaric, after sterile filtration.
Grape variety:
Glera 100%.
Harvest:
Manual, with selection of the grapes.
Vinification:
Soft pressing of the grapes with membrane presses, static decantation of the must, fermentation at controlled temperature (18°), with selected yeasts.
Refinement:
Rests on the yeasts (noble lees) in stainless steel tanks for approximately 3 months.
Second fermentation:
Italian method with controlled refermentation temperature (14°-15°), performed with selected yeasts. Cold tartaric stabilization (-4°) and microfiltration of the yeasts before bottling. Cycle duration approximately 65 days.
Bottling:
Isobaric, after sterile filtration.
The winemaker's advice for Millesimato Glera Spumante DRY
Ideal for classy tastings and gourmet moments, this wine goes well with:
Raw fish dishes, such as fresh ceviches
Desserts such as fig and dried fruit mousse
The serving temperature of Millesimato Glera Spumante DRY
Serve at 6-8°C
The ideal recipes with Millesimato Glera Spumante DRY
SINGLE DISH – RAW FISH
Ceviche
80 min
PREPARATION 20 min (+ 1 h marinating):
To make the ceviche, first prepare the ingredients you will need: chop the cilantro, clean and thinly slice the red onion and roughly chop the chili pepper.
Remove the skin from the grouper and mackerel fillets, then remove the bones with tweezers. Cut the fish fillets into smaller pieces of the same size.
Place the fillets in a baking dish, trying not to overlap them too much, then add the onion, the grated lime zest and the chopped chilli pepper.
Also add the coriander, then pour in the lime juice and oil.
Cover the dish with plastic wrap and leave to marinate in the refrigerator for about an hour. Once the marinating time is up, serve the ceviche accompanied with lime wedges.
Remove the skin from the grouper and mackerel fillets, then remove the bones with tweezers. Cut the fish fillets into smaller pieces of the same size.
Place the fillets in a baking dish, trying not to overlap them too much, then add the onion, the grated lime zest and the chopped chilli pepper.
Also add the coriander, then pour in the lime juice and oil.
Cover the dish with plastic wrap and leave to marinate in the refrigerator for about an hour. Once the marinating time is up, serve the ceviche accompanied with lime wedges.
INGREDIENTS for 4 people:
- 250 g grouper fillets (to be cleaned)
- 200 g mackerel fillets (to be cleaned)
- 50 g red onions
- 75 g lime juice (about 5 limes)
- Zest of 2 limes
- 45 g extra virgin olive oil
- 1/2 hot green habanero pepper
- Coriander to taste
SWEET – WITH A SPOON
Mousse with figs and dried fruit
Cooking time 10 min
PREPARATION 30 min (+ 30 min for the mousse to rest in the fridge):
To make the fig and dried fruit mousse, first soak the gelatine sheets in cold water. Pour the rum into a saucepan and heat it gently, then add the well-squeezed gelatine sheets. Stir with a teaspoon to completely dissolve the gelatine and leave to cool. In the meantime, semi-whip the cream with an electric whisk. Pour the caramel yogurt into a bowl, then add the warmed rum with the gelatine. Mix to combine the mixture, then add the semi-whipped cream and incorporate it with a hand whisk. Cover the bowl with cling film and leave to set in the fridge for 30 minutes.
Meanwhile, cut the figs into 4 wedges, without peeling them. Melt the butter in a non-stick pan. Place the figs in the pan, then add the sugar and brown over medium-high heat for a few minutes, so that they take on color. Finally, coarsely chop the pecans and hazelnuts, then toast them briefly in a pan.
You are ready to assemble the dessert: fill 2 200 ml glasses with the mousse that you have transferred into a piping bag with an 8 mm star nozzle. Garnish the glasses with the figs and dried fruit, then complete with the marjoram leaves. Your mousse with figs and dried fruit is ready to be served.
Meanwhile, cut the figs into 4 wedges, without peeling them. Melt the butter in a non-stick pan. Place the figs in the pan, then add the sugar and brown over medium-high heat for a few minutes, so that they take on color. Finally, coarsely chop the pecans and hazelnuts, then toast them briefly in a pan.
You are ready to assemble the dessert: fill 2 200 ml glasses with the mousse that you have transferred into a piping bag with an 8 mm star nozzle. Garnish the glasses with the figs and dried fruit, then complete with the marjoram leaves. Your mousse with figs and dried fruit is ready to be served.
INGREDIENTS for 2 people (glass capacity 200 ml) - For the mousse:
- 150 g salted caramel yogurt hay milk (cold)
- 180 g cold fresh liquid cream
- 30 g rum
- 5 g gelatine leaves
To garnish:
- 250 g figs
- 20 g pecan nuts
- 20 g sugar
- 20 g whole peeled hazelnuts
- 20 g butter
- Marjoram to taste
