Brut Metodo Classico



Our “metodo classico” is made from Chardonnay and Pinot Noir grapes, harvested in the second half of August to preserve the freshness and natural acidity of the grapes.
Partly fermented in steel and part in barriques, it undergoes a second fermentation in the bottle, on lees, for between 30 and 36 months. Then, as with every “metodo classico”, disgorging takes place: the deposits are eliminated from the bottle and the liqueur d’expédition is added.
We are so attached to Galandrino that we’ve named it after our family. It is a deep straw-coloured wine with a fine yet persistent perlage and an aroma of crusty bread with vanilla and hazelnut notes. Elegant and complex at the same time, it leaves toasted notes on the palate and a sweet aroma of dried apricot.


Excellent as an aperitif, it is capable of accompanying an entire meal. It pairs well with starters, pasta and risotto, and fish dishes, excelling with all kind of shellfish. Another delicious accompaniment is with tempura, vegetables and white meats. And if we want to take things right back to the basics, it’s the perfect wine to drink in excellent company.