Brut Charmat sparkling wine Stefano...
Brut Charmat sparkling wine Stefano...
Brut Charmat sparkling wine Stefano...

Brut Charmat sparkling wine Stefano Antonucci


Spumante Brut Charmat Stefano Antonucci is the perfect wine to accompany your aperitif and all kinds of seafood appetizer. The persistent flavour is floral and is immediately perceived bi the palate. The smell of bread crust and broom flowers is also contained in this wonderful sparkling wine. A unique product that will allow you to bring out the best flavour from the meals you are savouring.

Type: Spumante Brut Charmat
Producer: Azienda Santa Barbara S.R.L.
Made in: Italy 
Alcohol content: 11.5% vol


Charmat method brut sparkling wine with grapes from the Marche: a winning combination! Made using the Charmat method, this wine can be recommended as an aperitif for its remarkable freshness, both as a table wine, thanks to the body and a good alcohol.


Azienda Santa Barbara S.R.L. Barbara (AN). The company works primarily with two local grapes, Verdicchio and Montepulciano, combining them with international grapes such as Cabernet, Merlot and Syrah. Located on the rolling hills of Barbara in the Province of Ancona, this company has always focused on experimental research with the aim at bringing out the wine heritage of the Marche Region. 40 acres of clay, limy and gravel areas, placed on several fronts; these soils give the grapes structure, but as much freshness and aromatic finesse. In the vineyards most of the jobs are done by hand, looking for a balance between short pruning and targeted interventions on the green only when strictly necessary.

Wine produced with Chardonnay 80% Pinot nero 20% grapes. It contains sulfites.

General Information: Choosing the right wine is linked to the dish to which it accompanies. In general, sweet and sparkling wines match best with baked products, creams, dried fruits and aged cheeses. How to drink: Each wine must be brought to the table at the proper temperature; the white and rose wines should be served at a temperature lower than the red ones to exalt the organoleptic properties of wine that would be altered if the service temperature is not the proper one. All the wine goes oxygenated before being served, the time varies depending on the aging of the wine, if a wine is young this procedure is entirely superfluous. Red wines require a longer oxygenation time than the white ones. If you want to taste different types of wine with vary degrees, it is advisable to adopt a policy of climb; wines with a lower alcohol content should be drunk before.

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