Semi-sparkling white 'Ca' Melò' Cascina Melognis

The White Sparkling "Ca' Melò," produced by the Piedmontese winery Cascina Melognis, is a fresh and fragrant bottle-fermented wine that captivates with its pleasant citrus and fruity aromas and satisfying sip. It is a label with a distinctly artisanal character, fitting perfectly into the French "nouvelle vague" of Pét-Nat sparkling wines, made following ancient practices and using minimal, light winemaking to prioritize the direct and immediate expression of the grapes. It's a wine that effectively expresses the mountainous character of a still relatively unknown but highly promising region.

"Ca' Melò" White Sparkling from Cascina Melognis originates within a small winery in the Saluzzo area, established in 2009 to give voice to this unique territory. It is a family-run estate managing a few hectares of vineyards cultivated in the hilly area ascending towards Mount Monviso. The cool and ventilated climate, along with significant temperature variations between day and night, yield grapes of excellent quality. After the harvest, a very gentle pressing of the Malvasia grape clusters takes place, and the free-run juice is initiated into fermentation in temperature-controlled stainless steel tanks. The refermentation occurs in the bottle using the Ancestral Method, employing indigenous yeasts and grape must, without final disgorgement and with minimal sulfur addition.

The White Sparkling "Ca' Melò" wine crafted by Cascina Melognis is a bottle-fermented wine with a fragrant taste. In the glass, it appears as a clear and bright pale yellow, with a delicate and persistent perlage. The olfactory profile is characterized by a refined bouquet reminiscent of white flowers, orange blossoms, notes of lime peel, grapefruit, ripe lemon, green apple, white peach, and subtle hints of aromatic herbs. Lively and tense, it has a savory and citrusy sip, long and persistent, with a dry and vibrantly fresh finish. Depending on preferences, it can be enjoyed clear, leaving the yeast sediment at the bottom, or by shaking the bottle before pouring to incorporate the sediment.