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Flat front label of wine

Murgo Brut Metodo Classico 2012

Vintage Sparkling Wine from Sicily, Italy
  • WE92
12.5% ABV
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12.5% ABV

Winemaker Notes

Light golden color, fine bubbles. White flowers and light toast; red apples, small red berries, light pepper.
Serve as an aperitif or with oysters, fresh seafood, ceviche.

Critical Acclaim

All Vintages
WE 92
Wine Enthusiast
Spanish broom, orchard fruit and pistachio nut are some of the aromas you'll find on this vibrant sparkler. The lively palate offers pear, apple and citrus alongside a silky perlage.
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Murgo
Murgo, Sicily, Italy
For more than 100 years, the Scammacca del Murgo family has cultivated vines and olives under the fiery gaze of Mount Etna in Sicilia. More than once this active volcano has destroyed vineyard plots and covered their family home under ash—events that would rattle the nerves of even the most daredevil winemakers. Yet for the Scammacca del Murgo clan, it’s just the price one pays for the privilege of growing vines in one of the more dynamic and breathtaking wine regions on earth.

Up until the 1970s, Baron Emanuele and his family produced wine for locals in Santa Venerina. Friends and extended family would visit the estate, chatting with the “baron” while filling up their damigiana with wine for the week. It was in 1981 when Emanuele decided the time was ripe to move away from bulk production to focus on Etna’s exceptional volcanic terroir and its native grape, Nerello Mascalese. The family produced its first Etna Rosso in 1982 and then in 1990, they bottled their first estate sparkling dry wine from Nerello Mascalese, crafted according to the Méthode Champenoise.

Caring for vines and crafting wine has always been a family affair; the baron’s eight sons—Michele, Pietro, Matteo, Filippo, Alessandro, Bernardo, Manfredi and Costantino—all have a role, either in the fields or in the cantina, with the singular goal of ensuring that their father’s pioneering work in redefining the face of Etna wine continues.

A large, geographically and climatically diverse island off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. It is also home to red and white table wines that have been steadily increasing in quality and popularity over the past few decades, allowing Italy’s fourth largest wine-producing region to shed its former image as merely a supplier of bulk wine. Certainly, plenty of bulk wine is still made here, but those who look beyond that will find plenty of high-quality wines for every-day drinking as well as bottles from boutique producers who espouse thoughtful vineyard practices (the organic wine movement thrives here). Though most think of the climate here as simply hot and dry, there is some variation on the sun-drenched island, particularly at high elevation on the slopes of Mount Etna.

Although Sicily’s comeback began with clever labels and easily recognizable international varieties, its charm lies in its indigenous grapes. Nero d’Avola is the most widely planted red variety, responsible for full-bodied, berry fruited wines throughout the island. In Cerasuolo di Vittoria, it is blended with the lighter, more floral Frappato to create an elegantly balanced wine. On the volcanic soils of Mount Etna, many noteworthy wines are being produced in every color—whites from Cataratto and Carricante, and rosés from Nerello Mascalese and Nerello Cappuccio. All of these wines share a racy streak of minerality and at their best can bear more than a slight resemblance to their respective Burgundies. Grillo and Inzolia, the grapes of Marsala, are used to produce generally simple, crisp dry whites. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

Champagne & Sparkling

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Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

SKRJMU003_2012 Item# 164932