Champagne a la Volée

Take the Cascina Lagoscuro in the countryside near Cremona, run by Luca Grasselli, a young farmer and chef with great gastronomic culture and enthusiasm, add farmer Reol Beaufort, a producer of champagne and provider of the legendary Noma in Copenhagen, and there you have a magical evening and of course delicious in the drinking and eating, where the champagne is uncorked precisely a la Volée, by directly removing the crown cap with the leavening residue literally degorging and recorking.

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