Terroir: A unique location - a narrow section of the Taman Peninsula, on the coasts of two seas of the Azov and Black seas, next to the Salt Lake. Everything around here is saturated with the freshness of the sea breeze - the air, the soil, and the atmosphere. The unique mineral composition of this land is generously shared with the vineyards growing here. Therefore, it is here that wine with a surprisingly subtle, elusive note of sea saltiness and minerality is born. It is this note that is perceptible in the taste of black caviar.
Grape variety: The wine is made from Mueller-Thurgau and Pinot Blanc grapes, carefully harvested in the best vineyards in late August - early September 2019.
Method of production: Sparkling Art-Caviar is produced according to the traditional Champenois method (aging on lees in a bottle), which unites it in style with the best examples of classic sparkling wines - Champagne, Cremant, Franciacorta. Extract on lees & nbsp; is at least 6 months. Thanks to the combination of classical production methods and innovative technological equipment, we managed to obtain a crystal clear, with a delicate organoleptic profile, absolutely fresh and expressive sparkling wine.
Color: In the glass, the color of the drink varies from light straw to yellow straw with a greenish tint.
Aroma and taste: The aroma has a scattering of white fruits, light floral touches. The texture is silky, airy. The taste is refined, mineral, with an expressive "sea" note, a long developing aftertaste.
Gastronomy: Sparkling Art-Caviar will serve as a great aperitif and will be a great addition to fish dishes, seafood delicacies and, of course, caviar.
We recommend serving chilled to 6-8 ° C.
More than 20 varieties of caviar and only 7 tables