Lamborghini Ottagonale Brut Gold Label
Sommelier Note
Sommelier Note
An iconic, estate-driven Spumante Brut that emphasizes structural balance, precision, and texturing. Vinified from a classic blend of Pinot Noir and Chardonnay, this cuvée undergoes extended lees contact to cultivate mid-palate roundness and integration. It presents a highly refined, gastronomically versatile profile marked by fresh stone fruits and a clean, dry backbone designed for formal service.
Organoleptic Profile
02.
Appearance: Soft gold with brilliant clarity and a highly persistent, uniform perlage.
Nose: Clean and elegant, opening with expressive aromas of ripe yellow fruits, white flowers, and citrus peel, underscored by a faint touch of toasted brioche.
Palate: Soft, rounded, and perfectly balanced. The entry delivers crisp orchard fruit characters before expanding into a creamy, textured mid-palate, concluding with a completely dry finish and a delicate hint of almond bitterness.
Fiche Technique
03.
Producer: Tenuta Lamborghini
Region: Umbria, Italy
Appellation: Vino Spumante Brut
Varietal Blend: Pinot Noir and Chardonnay
Alcohol by Volume (ABV): 12.0% Vol
Volume: 750 ml
Residual Sugar: Brut classification
Vinification: Temperature-controlled primary fermentation of sorted grapes followed by secondary fermentation according to the Martinotti-Charmat method, aging for 2 to 3 months on the fine lees inside pressurized stainless steel vats to build texture and preserve clean varietal aromatics.
Gastronomic Pairings
03.
Serving Temperature: 6°C – 8°C (42°F – 46°F).
Accords: Freshly shucked Malpeque oysters, sea bass crudo, pan-seared St. Jacques scallops, grilled tiger prawns, citrus-marinated hamachi crudo, soft-shell crab tempura, lemon-herb roasted poultry, delicate seasonal vegetable risottos, mild goat cheeses, Parmigiano-Reggiano fries, jumbo lump crab cakes, white truffle risottos, pan-seared sweetbreads, milk-fed veal carpaccio, butter-poached lobster tails, roasted bone marrow, tableside-carved chateaubriand, and open-flame charred turbot dressed in a brown butter emulsion.