Metodo Classico Bianca Terra Brut Piemonte DOC 2022 - Barbera Sei Castelli

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Piemonte DOC Metodo Classico 

The Piemonte DOC Metodo Classico Bianca Terra Chardonnay from Cantina Sei Castelli is an elegant expression of Chardonnay grown on the rolling hills of Piedmont. The vineyards thrive on calcareous-clay soils, ensuring optimal grape ripening and imparting a distinctive finesse to the wine. Produced using the Metodo Classico, this sparkling wine undergoes an initial fermentation in stainless steel, preserving the fruit’s freshness. The subsequent bottle fermentation and extended aging on lees develop its aromatic complexity and refined structure. Regular bâtonnage enriches the wine with creaminess and depth. In the glass, it shines with a brilliant straw yellow hue, enhanced by a fine and persistent perlage. The bouquet is intense and harmonious, revealing elegant notes of citrus, green apple, and white flowers, enriched by delicate hints of hazelnut and bread crust, a hallmark of its prolonged lees aging. On the palate, it stands out for its vibrant freshness, perfect balance between acidity and softness, and a minerality that adds depth to each sip. The finish is long, refined, and slightly savory. Perfect for elegant toasts and special occasions, this sparkling wine pairs beautifully with oysters, shellfish, fish tartare, and delicate first courses. Its versatility also makes it ideal for sophisticated aperitifs.


Wine Technical Sheet

Denomination: Piemonte DOC
Vintage: 2022
Dosage: Brut
Grape variety: Chardonnay
Region: Piemonte (IT), Castelnuovo Calcea (AT)
Refinement: 18 months sur lie
Serving temperature: 6/8°C
Alcohol content: 13% ​​vol.

Cantina Barbera dei Sei Castelli

Located in the charming village of Agliano Terme, the Cantina Sociale Barbera dei Sei Castelli is the largest producer of Barbera d’Asti in the region, a true benchmark for Piedmontese viticulture. Founded with the aim of enhancing the grapes from six original municipalities—Agliano, Castelnuovo Calcea, Moasca, San Marzano Oliveto, Costigliole d’Asti, and Calosso—the winery has grown to include over 260 members and approximately 800 hectares of vineyards, with a strong focus on the Barbera grape. The name Sei Castelli (Six Castles) is inspired by the six historic castles that dominate these picturesque villages, offering breathtaking landscapes that frame the rolling hills of Monferrato—a land historically dedicated to viticulture. Thanks to a unique combination of calcareous-clay soils, favorable altitudes, and a temperate climate, the winery fully expresses Barbera’s potential, crafting wines with remarkable character and authenticity. Beyond Barbera d’Asti DOCG, the winery produces a selection of wines that embody Monferrato’s winemaking traditions. Among them, the Nizza DOCG, made from carefully selected Barbera grapes, stands as a symbol of local excellence. The portfolio also includes Grignolino d’Asti, Monferrato Dolcetto, Cortese dell’Alto Monferrato, and Piemonte Chardonnay, showcasing a diverse range of expressions from this exceptional territory. With a strong heritage and a passion for innovation, the Cantina Sociale Barbera dei Sei Castelli remains a cornerstone of Piedmontese winemaking, crafting wines that tell the story and identity of a truly unique land.

What is the perfect match for Metodo Classico Bianca Terra Brut Piemonte DOC 2022 - Barbera Sei Castelli ?

This complex and fragrant classic method pairs well with elegant dishes that play between richness and freshness. It is perfect with seared scallop on Jerusalem artichoke cream, raw snapper with lime and basil oil, risotto with robiola and lemon, or with a quiche of leeks and duck speck. Also excellent with roast chicken with fine herbs or with a dish of linguine with clams and bottarga. Its complex profile, enriched by the long stay on the yeasts, enhances both delicate and structured flavors.

How to best serve this wine from Barbera Sei Castelli ?

Serve at 6–8°C, without the need for decanting.

Explore the Journey Behind Each Bottle – QUALITY Guaranteed

1. DIRECT PURCHASE FROM THE WINERY

We arrange transport in refrigerated or optimal conditions at +2/16°C.

2. STORAGE AT 14/16°C

Optimal temperature and humidity control both in our Warehouse and Enoteca.

3. ORDER PREPARATION WITHIN 24h & QUALITY CONTROL

Within 24 working hours, each bottle is inspected and then our seal is applied

4. SECURE SHIPPING WITH EXPRESS COURIER

We use 100% recyclable and safe FSC packaging, and every shipment is CO2 +.

How old can Metodo Classico Bianca Terra Brut Piemonte DOC 2022 - Barbera Sei Castelli get?

Stored in optimal conditions (no light, constant temperature and controlled humidity), it can evolve for 5–10 years, developing complexity and depth. But even more would give great satisfaction.

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What is the right occasion to enjoy this product from Barbera Sei Castelli ?

Perfect for special occasions, elegant dinners or aperitifs, haute cuisine dinners or simply for an unforgettable toast.

What is special about Metodo Classico Bianca Terra Brut Piemonte DOC 2022 - Barbera Sei Castelli ?

The peculiarity of Italian Metodo Classico sparkling wines lies in their ability to tell the story of different territories through a rigorous and fascinating production process. Starting from the refermentation in the bottle and the long rest on the yeasts, these wines develop finesse, aromatic complexity and an elegant and persistent bubble. But what makes the Italian panorama unique is the incredible variety of terroirs, microclimates and vines - both international and native - which give the Metodo Classico a multifaceted and profoundly territorial identity, which goes well beyond the boundaries of the most famous denominations.

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Did you not understand some term on the Metodo Classico Bianca Terra Brut Piemonte DOC 2022 - Barbera Sei Castelli page?

Classic Method

Sparkling winemaking method that involves refermentation in the bottle. It is used for wines such as Alta Langa, Franciacorta and Champagne.

Foam Take

The second fermentation in the bottle that produces the wine's natural bubbles.

Disgorgement

Operation by which yeast residues (lees) are eliminated from the bottle before final closing.

Dosage

The addition of a mixture (liqueur d'expédition) after disgorgement to adjust the degree of sweetness of the wine.

Unsweetened / Brut Nature

Sparkling wine with no added sugar after disgorgement, with a very dry taste.

Refining on the yeasts

Period in which the wine rests in the bottle in contact with the yeasts, acquiring complexity and structure.

Perlage

The movement and finesse of the bubbles in the glass: the smaller and more persistent they are, the higher the perceived quality.

Remuage

The progressive movement of the bottle to allow the yeast residues to slide towards the neck of the bottle, in preparation for dégorgement.

Cuvee

Blend of base wines used to create a sparkling wine: may include multiple vintages or grape varieties.

Expedition Liqueur

Mixture of wine and sugar added after disgorgement to define the style (Brut, Extra Dry, etc.).

Fermentation in the bottle

Typical process of the Classic Method, in which the second fermentation takes place directly in the bottle, generating natural carbon dioxide.

Batonnage

Technique of stirring the yeasts during the refinement, which enriches the wine with complexity and roundness.

Autolysis

Natural degradation process of dead yeasts that enriches the wine with hints of bread, butter and dried fruit.

White of Whites

Sparkling wine obtained exclusively from white grapes, generally Chardonnay, with a fresh and mineral profile.

White of Blacks

Sparkling wine produced with red grapes (such as Pinot Noir), vinified in white. Offers more body and structure.

Champenoise

Another term to indicate the Classic Method, used especially in reference to Champagne.

Zero Dosage

Synonym for Pas Dosé: sparkling wine with no sugar added after disgorgement, dry and direct.

Magnum

Format 1.5 liters. In the Classic Method it allows a slower and more refined evolution of the wine.

Late disgorgement

When the dégorgement is carried out a long time after the secondary fermentation, allowing for prolonged refinement on the yeasts.

With the Fund

Sparkling wine refermented in the bottle without disgorgement. It keeps the yeasts inside and offers a more rustic and traditional profile.

Martinotti Method

Alternative sparkling wine making method to the Classic Method, which involves the second fermentation in an autoclave. Used for Prosecco and Asti.

Satèn

Term used in Franciacorta for low-pressure (4.5 atm) and greater softness white sparkling wines.

Vintage

Sparkling wine produced with grapes from a single declared vintage. Indicates greater selection and typicity.

Zero Dosage

Term indicating sparkling wines without added sugar, synonymous with Pas Dosé or Brut Nature.

Ancestral Method

Sparkling wine with a single fermentation, interrupted and then reactivated in the bottle. It does not require dégorgement or dosing.

Refermentation

Process through which carbon dioxide is generated in the bottle or autoclave, transforming the base wine into sparkling wine.

Basic wine

The initial still wine from which we start to produce a sparkling wine with the classic or Martinotti method.

Sugar residue

The amount of sugar present in the wine after the sparkling process. It determines the classification: Brut, Extra Dry, etc.

Sugar classification

Sparkling wine category based on sugar content: Pas Dosé, Brut, Extra Dry, Dry, Demi-Sec.

Wine on the lees

Wine bottled with the yeasts still present. It offers more rustic and complex flavor profiles.

Breaking point (bottle)

The fragile point of the bottle, prepared during the remuage to facilitate the expulsion of the yeasts during the dégorgement.

Bidule hood

Small plastic container inserted into the neck of the bottle to collect residues during refermentation.

Stack

The inclined position in which bottles are arranged during remuage or cellar aging.

Soft pressing

Gentle must extraction technique that avoids breaking the skins and preserves the finesse and freshness of the wine.

Filling

Operation of filling the bottle after dégorgement, often carried out with the liqueur d'expédition.

Refining cellar

Place where bottles age on the lees, often at controlled temperatures and humidity for long periods.

Uncorking on the fly

Ancient manual disgorgement technique in which the cork is quickly removed without freezing the neck of the bottle.

Pulling liqueur

A mixture of sugar and yeast added to the base wine to start the second fermentation in the bottle.

Malolactic fermentation

Process that converts malic acid into lactic acid, making the wine smoother. Sometimes avoided in sparkling wines to maintain freshness.

Rural Method

Synonym of the ancestral method, where the wine is bottled before the end of the first fermentation, resulting in naturally sparkling wines.