It’s very important to know that most wines are full bodies and tannic more must be high the serving temperature Read more...

Metodo Classico (Classic Method) or Method Champenoise, which takes its name from Champagne region of France, is the producing process of sparkling wine that consist in introducing a secondary fermentation in bottle through the introduction of sugar and yeasts (liqueur de triage).

Young and/or aromatic served as an aperitif must have a temperature of 43÷45° F. You will enjoy Champagne and “Metodo Classico”, at 33÷35° degrees more. Special Cuvees and Vintage will be served at temperature 48÷50° F Leggi tutto

Dry white wines will be served at 45÷48° F. The white wines with an alcohol content equal or exceeding 13% vol. Will have a serving temperature 33÷35° F slightly higher.