Lamborghini Brut Gold (750 ml | Magnum 1.5L | Jeroboam 3L)
Sommelier Note
Sommelier Note
A fresh, balanced Italian sparkling wine that emphasizes crisp primary fruit energy and an approachable, velvety texture. Crafted from a Chardonnay-dominant blend of selected vintages, this expression delivers structural clarity while maintaining a soft, highly integrated profile. The production focuses on clean aromatic preservation, making this cuvée an excellent, versatile choice for complete multi-course menus or independent glass service.
Organoleptic Profile
02.
Appearance: Soft gold with brilliant clarity and a fine, persistent stream of uniform perlage.
Nose: Highly fragrant and clean, opening with dominant aromas of fresh citrus fruits and crisp yellow apples, underscored by delicate floral notes and subtle hints of almond.
Palate: Soft, balanced, and dry with a subtle hint of fruit sweetness. The entry reveals a refreshing mineral freshness and smooth effervescence, resolving into a clean, velvety, and balanced finish.
Fiche Technique
03.
Producer: Tenuta Lamborghini
Region: Italy
Appellation: Vino Spumante Brut
Varietal Blend: Chardonnay and Pinot Bianco
Alcohol by Volume (ABV): 12.0% Vol
Volume: 750 ml / 1.5L Magnum / 3L Jeroboam
Residual Sugar: 6.0 g/L (Brut classification)
Vinification: Temperature-controlled primary fermentation of sorted grapes utilizing natural yeasts, followed by secondary fermentation according to the Martinotti-Charmat method for a period of 3 to 4 months, finished with an additional 4 to 6 months of bottle resting to secure refined, creamy integration.
Gastronomic Pairings
03.
Serving Temperature: 6°C – 8°C (42°F – 46°F).
Accords: Pan-seared sweetbreads with reduction jus, crispy fritto misto, cream-injected burrata, tableside osetra caviar service over fingerling blinis, and pan-seared A5 wagyu strip loin. Butter-poached lobster tails, pan-seared jumbo lump crab cakes, wood-fired Chilean sea bass, and whole line-caught turbot carved tableside with a lemon-caper emulsion. Charcoal-grilled blue lobster, roasted bone marrow, tableside-carved chateaubriand, wood-fired duck breast with a spiced honey glaze, and hand-rolled gnocchi tossed in white truffle cream.