"The gustatory phase of the organoleptic analysis of Champagne/Sparkling wine is an electric flash. The drinker tilts and the wine slides, the bubbles inside slide faster than the liquid, remaining on the surface like the foam bubbles of the ocean. They precede the liquid, impact on the lips, foam in contact with their heat, exhaust themselves absorbing the fat, tickle the subcutaneous nerves, announce the arrival of the cold thermal effect with which they are imbued, finally break producing a spherical massage, like a false undertow. The lips open, the wine finally finds its natural outlet towards the palate and begins its dance on the taste buds."
Created by d'Araprì