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Villa Parens Gran Cret
Classic Method Blanc de Blanc
Wine Specs
Vintage
0
Varietal
100% Ribolla Gialla
Appellation
Classic Method (Champenoise) Sparkling Wine
Vineyard Designation
Cret, Commune of Dolegna del Collio
Aging
Refined in stainless steel and then in bottle for 18 months on the lees.
Residual Sugar
Extra Brut
Alcohol %
12.5
In Stock
Delicate yet strong, clear yet mysterious, direct yet evasive... this one will keep you wanting more... catch her if you can.
Wine Specs
Vintage
0
Varietal
100% Ribolla Gialla
Appellation
Classic Method (Champenoise) Sparkling Wine
Vineyard Designation
Cret, Commune of Dolegna del Collio
Aging
Refined in stainless steel and then in bottle for 18 months on the lees.
Residual Sugar
Extra Brut
Alcohol %
12.5
Wine Profile
Wine Profile / Tasting Notes
Full-bodied, rich sparkling wine with a young and fresh scent. Full, elegant and harmonious flavor. Thick, almost creamy mousse. Abundant, continuous and persistent perlage with thin bubbles that rise slowly.
Vineyard Notes
Soil type: layers of marl and sandstone. The typical "ponca" of Friuli, rich in limestone and silica
Production Notes
Vinified in white at a temperature of 18 °, malolactic fermentation not carried out. Refined in stainless steel and then in bottle for 18 months on the lees.
Winemaker Notes
A wise interpretation that we propose strongly believing in the peculiarities of the Ribolla Gialla grape for a new and original Blanc de Blanc made Extra Brut to expand the range of combinations.
The name comes from the Friulian term "Cret", which means irrefragable, indestructible, true, an outsider with a classic pleasure.
Food & Wine Pairing
Ideal as an aperitif and with appetizers, soups, fish and white meats. Particular attention is paid to the serving temperature, which is not too low, to capture all the nuances of this unique and extraordinary multi-million-dollar Classic Method.
More Information
The Classic Method is a sparkling wine production process. It consists in inducing the refermentation of wines in the bottle through the introduction of selected sugars and yeasts (liqueur de tirage). In this way the wine acquires the traditional pressure, visible in the form of bubbles, guaranteed by the carbon dioxide produced by the second fermentation (second fermentation), which took place in the bottle. The duration of the evolution on the lees, for a Classic Method, is equivalent to greater exclusivity and complexity of the sparkling wine. Compared to the other methods it achieves more elegance and refinement. Not to be compared or compared to Champagne, for territoriality and typicality, but to know that all the virtues of refermentation in the bottle are manifested in the maximum expression of technique and enology, to rediscover the territory in the bubbles, so as to no longer have doubts. We were the first, in 1978, to believe that our wine-growing area could not only inspire important white wines, but also inspire creativity for the original Classic Method.
