Lamborghini Ottagonale Extra Dry Silver Label
Sommelier Note
Sommelier Note
A pristine, aromatic Northern Italian sparkling wine that celebrates classic regional freshness and an approachable, velvety texture. Vinified exclusively from Glera grapes, this extra dry expression balances its crisp acidity with a softly rounded profile. The precise preservation of primary fruit aromatics yields an integrated, harmonious mouthfeel designed to elevate high-end receptions and multi-course dining alike.
Organoleptic Profile
02.
Appearance: Brilliant straw-yellow with shimmering golden highlights and a dense, continuous stream of fine perlage.
Nose: Highly fragrant and clean, dominated by aromas of ripe yellow apple, fresh pear, and white peach, layered with subtle floral notes of wisteria and citrus blossom.
Palate: Soft, inviting, and harmoniously balanced. The gentle sweetness of the extra dry style is immediately structured by a vibrant mineral freshness, revealing a creamy effervescence and closing on a clean, crisp fruit finish.
Fiche Technique
03.
Producer: Tenuta Lamborghini
Region: Italy
Appellation: Prosecco Treviso D.O.C.
Varietal Blend: 100% Glera
Alcohol by Volume (ABV): 11.0% Vol
Volume: 750 ml
Residual Sugar: Extra Dry classification (approximately 14-16 g/l)
Vinification: Meticulous primary fermentation under strict temperature controls, followed by secondary fermentation inside pressurized stainless steel vats using the Martinotti-Charmat method to form its signature creamy bead while locking in fresh fruit sugars and crisp aromatic purity.
Gastronomic Pairings
03.
Serving Temperature: 6°C – 8°C (42°F – 46°F).
Accords: Citrus-marinated hamachi crudo with jalapeño, bluefin tuna tartare with ginger-soy reduction, prime beef tartare with quail egg yolk, melon and San Daniele prosciutto skewers, duck prosciutto, foie gras torchon, creamy burrata, artisanal soft Triple Crème cheeses, gorgonzola dolce, young goat cheeses, delicate vegetable tempura with sweet-chili aioli, fritto misto, pan-seared St. Jacques scallops with parsnip purée, hand-rolled lobster ravioli, wild mushroom agnolotti, tableside-shaved white truffle pasta, pan-seared sea bass over saffron risotto, oil-poached black cod, spicy glazed pork belly bites, and citrus-glazed pork belly.