Lamborghini Brut Gold Label Wooden Box Jeroboam 3L
Sommelier Note
Sommelier Note
A highly exclusive, limited estate allocation delivered in a signature wooden presentation box. This pristine, structurally integrated Spumante Brut emphasizes exceptional purity of fruit energy, linear mineral focus, and refined architectural balance. Sourced exclusively from rare, low-yield parcel selections, this Chardonnay-dominant blend delivers remarkable structural definition while maintaining a velvety texture. The vinification targets precise aromatic preservation, establishing a sophisticated, collector-grade profile optimized for pairing alongside high-concept menus or executing premium glass service.
Organoleptic Profile
02.
Appearance: Brilliant gold with flawless clarity and a highly persistent, exceptionally fine 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 a subtle hint of raw 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 marked by a faint touch of characteristic almond bitterness.
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: 3L Jeroboam
Packaging: Delivered in a bespoke, branded signature estate wooden box
Residual Sugar: 6.0 g/L (Brut classification)
Vinification: Temperature-controlled primary fermentation utilizing selected 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: Tableside osetra caviar service over fingerling blinis, butter-poached Atlantic lobster tails, pan-seared Atlantic lobster cakes with tarragon remoulade, whole line-caught turbot carved tableside with a lemon-caper emulsion, charcoal-grilled blue lobster, pan-seared sea scallops, crispy fritto misto, oil-poached black cod, miso-glazed black cod, tableside-shaved white truffle risotto, individual tableside-shaved white truffle gnocchi courses, pan-seared A5 Wagyu strip loin, pan-seared A5 Miyazaki Wagyu strip loin, roasted bone marrow, tableside-carved chateaubriand, wood-fired duck breast with a spiced honey glaze, pan-seared sweetbreads with reduction jus, prime beef carpaccio with shaved white truffles, 36-month aged Parmigiano-Reggiano selections, cream-injected burrata, pan-seared jumbo lump crab cakes, wood-fired Chilean sea bass, and hand-rolled gnocchi tossed in white truffle cream.