written by Savannah McManus
Have you ever imagined what it would be like to attend an extravagant and lavish party–glittering gold and silver décor, pearl necklaces, loud jazz, feather dresses, and dutiful waiters passing out copious amounts of alcohol and hors d’oeuvres–something straight out of F. Scott Fitzgerald’s The Great Gatsby? Maybe Taylor Swift’s lyrics, “Filled the pool with champagne and swam with the big names,” from The Last Great American Dynasty flash through your mind. But while we might not have access to Gatsby-level opulence, Castello del Trebbio’s Metodo Classico Brut–a “triumph of bubbles”–might be the closest many university students get to true luxury.
Now, for our novice wine drinkers, let me break down the title, Metodo Classico Brut. Metodo Classico directly translates to the “classic method,” which refers to the traditional way of making sparkling wine. The technique involves a second fermentation in the bottle that allows for the bubbles to naturally develop. This is the same method used to make Champagne. However, that title can only be given to sparkling wines coming from the Champagne region in France. Think of this wine as the Italian Champagne. The adjective “Brut” means dry, or in other words, it tastes crisp without being too sweet.
Metodo Classico Brut is a classic symbol of celebration that conveys elegance and wealth. After clinking your flutes together, I would recommend hovering the glass under your nose. With a slight inhale, you should notice the scent of freshly baked bread. Then, as you take that first sip, the profile shifts towards bright and fruity aromas. You may catch hints of lemon and peach or golden apple. The lively acidity gives you that crisp zing of sparkling wine, but it is not too overpowering, as there is a pleasant softness that rounds out the texture. After bringing the glass down from your lips, you will find that an echo of lemon lingers on your palate.
Sparkling wines are a classic aperitivo pairing because they offer something light and lively to stimulate your palate. The tiny bubbles act as mini palate cleansers and get your taste buds activated. The crisp and zesty flavors make your mouth salivate, which is a natural cue to your body that it is time to eat!
Castello del Trebbio produces all its products through the use of Biointegrale practices. The winery is committed to biodynamic farming (explained in a previous article) and nourishing the soil, not the vines. They work towards being energy self-sufficient by using 100 hectares of forest to naturally absorb carbon dioxide and maintain the farm’s biodiversity, in addition to using solar energy for the winery’s operations. They also believe in supporting the local community, which means that they aim to hire local workers and collaborate with nearby farmers, artisans, suppliers, and sales distributors.
In addition to these sustainable techniques, they have also adopted the ancient use of terracotta amphora. This is a tall jug with two handles and a narrow neck made from a reddish-brown clay whose origins can be traced back to 6000 B.C. Georgia. This pottery was widely used by both the Roman and Greek Empires for the storage and transport of wine and other goods. The clay is beneficial to the taste of the wine as it does not add aromas like wood aging does. This technique allows for the fullest expression of the grape and its environment to shine through. This sparkling wine is topped off with a small amount of Trebbiano wine aged in a terracotta amphora before corking the bottle to add the signature Castello del Trebbio twist to a loved classic.
Now, I cannot promise that Ganzo’s Aperitivo will be anything like a Roaring Twenties party. And no, we will not be supplying you with “copious amounts of alcohol,” but we can offer you a glass of Castello del Trebbio’s Metodo Classico Brut. Enjoy it accompanied by a buffet of tasty appetizers created by our wonderful student chefs every Wednesday night for just ten euro. It can be a perfect way to celebrate after a test, presentation, or simply just making it through those three-hour lectures.