Ermes Pavese Blanc de Morgex et de La Salle Metodo Classico

This sparkling wine from Valle d'Aosta is harvested at altitudes of up to 1,200 meters and has a crisp acidity, fine bubbles and a mineral, citrus-driven character with hints of marzipan and cream. The bubbles and the fresh acidity cut through rich, milky fattiness and cleanse the palate between each bite, so the wine pairs with everything from alpine cheeses to creamy shellfish. The soft citrus and herbal notes play naturally alongside mountain cheeses like Comté and Gruyère, which share the wine's almond and grassy profile. Serve it well chilled at 7-8 degrees, so the freshness and the bubbles are shown to their best advantage.