Sensory profile The wine is surprisingly rich and opulent to the eye. Its inexhaustible bead fuels a majestic, leisurely cascade of brilliant pin-point bubbles to form a gleaming crown around the rim of the glass, which, with its precious luminosity, appears nothing less than an inebriating jewel resistant to time.
Its straw-yellow hue lends additional character to the mousse and conveys an impression of crispness and further elegance.
The magnificent spectacle of these vibrant, effervescent gemstones cannot help but influence the sensory impact as one prepares to savour the bouquet. Jewels, too, great the nose, now of dried fruit and nuts which immediately conjure up hazelnuts, roasted peanuts and cashews. As it slowly unfolds, the bouquet proffers generous impressions of Kaiser pear and rennet apple embraced by the subtlest whiff of yeastiness. Liquorous notes of brandy and an unapologetic zest of raisin appear at moments to add to the overall complexity, all of whose components fashion an olfactory masterpiece that is clean-edged, taut, and elegant.
The palate simply extends the same sensory impressions into a different sphere. The micro-bubbles co-penetrate with the palate’s components to build an impressively-tactile density and weight. As the pressure of this Classic-method sparkler lessens, a flinty minerality and crispness come to the fore, completing the finely-chiselled personality of this fascinating “artefact”: we perceive and receive its fruit--whole, pristine, and vibrant--, fresh-picked from the vineyard. That ripe berry is pressed right down to its seed in order to extract that subtle sweetness on the palate and the finish’s lengthy, pleasantly bitterish finish.
Pairings The dishes whose characteristic are best heightened by Rodaro’s Brut Nature ate primarily fish antipasti, shellfish, and seafood first courses. It is outstanding as an aperitif wine, and delicious accompanying sushi, mollusks in general, tartare, and lightly fried dishes.