Crustaceans give sweet sensations while raw molluscs give savory sensations and so for this pairing we thought of a Classic Method sparkling wine based on Chardonnay and Pinot Noir, the Piancastello Brut Millesimato by Endrizzi, a Trento DOC with maturation on the yeasts for 36 months and which brings us notes of bread crust and a pleasant softness that will have to slightly contrast the savory nature of the molluscs but also a length and finesse that can support the delicate flavours of the dish.
