Attilio Ghisolfi, Spumante Metodo Classico, Extra Brut. For once the beautiful winery in Monforte d'Alba does not process the Nebbiolo grapes from its historic vineyards only to produce excellent red wines. In this case, in fact, Nebbiolo is always present, but only in a percentage of 40%. The remaining 60 percent, on the other hand, are Pinot Noir grapes, again from the company's own vineyards in Monforte d'Alba. The grapes are vinified using the white wine method, with soft pressing and selecting only the first fraction of drained wine that is still perfectly limpid. After alcoholic fermentation, 20% is refined in 500-litre tonneaux, while the remainder is put into steel tanks. After 6 months, blending takes place and the base wine is bottled for the delicate phase of re-fermentation in the bottle. The special feature of this wine is that no sulphites are added throughout the vinification process. After about 54 months of refinement on the lees, the wine is remuaged by hand, and the liqueur d'expedition is added with about 3 grams of sugar per litre. A super dry and complex wine, it is an easy bubble to put at ease on the table. Perfect as an aperitif, it is the wine to uncork, for once in the Ghisolfi household, not alongside meat and roasts but with fish or oyster dishes.