Extra Brut Metodo Classico
エクストラ・ブリュット・メトド・クラシコ
Attilio Ghisolfi
Pinot Noir · Nebbiolo
About this wine
A novel project for the estate: a traditional-method (Metodo Classico) sparkling wine blending 60% Pinot Nero and 40% Nebbiolo from vineyards in Monforte d'Alba. Grapes are vinified as for a white wine, with soft pressing and only the first, limpid free-run juice used; no sulphites are added during vinification. About 20% of the base wine is refined in 500-liter tonneaux, the rest in steel, before blending and secondary fermentation in bottle. The result is deep yellow with golden reflections, a fine and persistent perlage, aromas of nuts, citrus and warm spice, and a fresh palate with green apple and peach on the finish.
An easy, celebratory way to try Ghisolfi's Nebbiolo fruit in an entirely different, sparkling format.
Sommelier's Note
"A curveball from a Barolo house — this Metodo Classico shows Ghisolfi isn't afraid to experiment while keeping Nebbiolo at its core."
Food Pairings
Ideal as an aperitif, and with fish dishes and oysters.
When to drink it
Aperitifs, celebrations, pairing with seafood starters
Specs
- Grape Varieties
- Pinot Noir, Nebbiolo
- Style
- Sparkling
- Price Range
- $30-45 (approx. ¥4,650-7,000, rough estimate based on comparable Piedmontese Metodo Classico sparkling wines — no direct retail listing found)
Terroir & Winemaking
Traditional method (Metodo Classico), 60% Pinot Nero / 40% Nebbiolo. Base wine partly aged in 500L tonneaux (approx. 20%) and partly in steel, then bottle-fermented. No added sulphites during vinification.
Frequently Asked Questions
- Why does a Barolo producer make a sparkling wine?
- It's a novel project for the estate, applying traditional-method sparkling winemaking to their own Pinot Nero and Nebbiolo fruit from Monforte d'Alba.
- Are sulphites added to this wine?
- No — the estate states no sulphites are added throughout the vinification process.
- What food pairs well with this sparkling wine?
- It's excellent as an aperitif and pairs well with fish dishes and oysters.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the SommelierMore wines from this producer
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バローロ・ブッシア
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RedNebbiolo
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RedNebbiolo
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ランゲ・ネッビオーロ・スバルダヤ
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RedNebbiolo
"Sbardajà" means "scattered" in Piedmontese dialect, referring to Nebbiolo grapes sourced from several vineyards averaging 16 years old, scattered between Monforte and Monteu Roero at 300-400 meters elevation on calcareous marl soils. Fermentation is spontaneous with indigenous yeasts, and the wine ages one year in stainless steel plus four months in bottle, giving a brilliant ruby wine with cherry, pomegranate and plum fruit, floral and licorice notes, and a smooth, well-structured palate with a long, savory finish.
バルベーラ・ダルバ・ラ・リージ
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RedBarbera
Formerly labeled Maggiora, this wine was renamed La Lisi from the 2019 vintage, taking its name from 'Lisirun,' the old farmhouse where the Ghisolfi family took its first steps in viticulture. An intense ruby red with garnet reflections, it has a fruity, vigorous, fragrant nose of raspberry and other red berries, and a fresh, savory, well-balanced palate typical of well-made Barbera d'Alba.
ランゲ・ピナイ
Langhe Pinay
RedPinot Noir
An unusual project for a Barolo estate: 100% Pinot Noir grown in Monforte d'Alba's Visette area, representing Ghisolfi's small experiment outside the traditional Nebbiolo/Barbera territory. Aged in small oak barrels for about 12 months, it shows mushroom and red fruit aromas on the nose, with cherry and strawberry flavors joined by white pepper and cinnamon spice, and a sour-cherry finish.