Lamborghini Ottagonale Brut Orange Label | Blanc de Noirs
Sommelier Note
Sommelier Note
An energetic, structurally focused Italian sparkling wine demonstrating the complex characteristics of a partial Blanc de Noirs vinification. By integrating the structural weight and textural depth of black Pinot Noir grapes with the linear acidity of Chardonnay, this cuvée shifts past simple sparkling formats. A nuanced back-palate layer highlights a subtle infusion of estate-grown Sangiovese, adding structural complexity. The result is a highly integrated framework marked by a persistent, fine bead and deep gastronomic adaptability.
Organoleptic Profile
02.
Appearance: Bright straw-yellow with luminous reflections and a highly persistent, exceptionally fine perlage.
Nose: Clean and highly dynamic, characterized by initial aromas of vibrant citrus fruit, under-ripe orchard fruit, and crisp white flowers, underscored by subtle light spices.
Palate: Soft, balanced, and completely dry with a residual sugar content of 6 g/l. The mouthfeel reveals an enveloping mineral freshness alongside a lively, sweeping effervescence, culminating in a pristine finish marked by a delicate hint of almond bitterness.
Fiche Technique
03.
Producer: Tenuta Lamborghini
Region: Italy
Appellation: Vino Spumante Brut
Varietal Blend: Pinot Noir, Chardonnay, and a hint of Sangiovese
Alcohol by Volume (ABV): 12.0% Vol
Volume: 750 ml
Residual Sugar: 6 g/l
Vinification: Temperature-controlled primary fermentation utilizing selected yeast cultures, followed by a secondary fermentation according to the Martinotti-Charmat method for a period of 2 to 3 months to cultivate refined effervescence and clean aromatic preservation.
Gastronomic Pairings
03.
Serving Temperature: 6°C – 8°C (42°F – 46°F).
Accords: Malpeque oysters with classic mignonette, chilled colossal shrimp cocktails, citrus-marinated hamachi crudo, pan-seared sea scallops, jumbo lump crab cakes, delicate vegetable risottos, wood-fired turbot with caviar emulsion, butter-poached Atlantic lobster, roasted Quebec sweetbreads, and pan-seared duck breast.