BAGU
Classic Method sparkling wine from Vermentino.
Gallura, Sardinia
In the granite lands of Gallura, where the Sardinian sun gently caresses the rows of vines and the mistral winds carry the scents of the sea, a one-of-a-kind sparkling wine is born: a Classic Method from Vermentino grapes, an authentic expression of the winemaking vocation of this extraordinary corner of Sardinia.
Il Vermentino, the island's iconic grape variety, finds its ideal habitat in Gallura: the poor, sandy soils of granite origin, the hilly altitude, and the Mediterranean microclimate give the grapes an intense aromatic character, a distinct mineral freshness , and a rare finesse.Hand-selected and carefully vinified, the grapes are then processed according to the Classic Method, with a lengthy secondary fermentation and aging on the lees for 24 months, in a controlled environment, in the bottle.
An excellence to be celebrated
This classic method sparkling wine made from Vermentino grapes, hand-picked into crates at the end of August, is designed for those seeking a distinctive yet sophisticated wine, ideal for important toasts but also to accompany the entire meal.
It is a wine that elegantly tells the story of Sardinia, which brings to the glass the light of the Mediterranean, the soul of Gallura and the excellence of a slow and time-honored artisanal production.
Organoleptic Characteristics
Color:
Bright straw yellow with golden reflections.
Scent:
Fine and complex bouquet, with notes of white flowers, lemon zest, bread crust, aromatic herbs and almond.
Taste:
On the palate it is dry, enveloping and dynamic, with a creamy foam, a marked freshness and a long, saline and mineral finish, typical of Gallura.
Food Pairings
Bagu è perfetto con:
- Ostriche.
- Frutti di mare
- Crudi di pesce
- But also with more structured dishes such as shellfish, delicate first courses, white meats and mature cheeses
Other Details
Vinification: White vinification with aging on the lees in the bottle
Disgorgement: 12 / 18 / 24 Months
Recommended serving temperature: 6-8 °C