Grape blend: 100% Pinot Nero
Alcohol content: 12.5% vol
Acidity: 4.55 g/l
Residual sugars: 2.7 g/l
A “whole” wine, hazy but bright pink, dry – more than it may seem – soft and fruity, also thanks to the Metodo Ancestrale (= Ancestral Method) that is used to make it. The grapes – 100% Pinot Nero – are grown in the Oltrepò Pavese area, where the season was characterised by scarcity of water and light hailstorms, which resulted in severe selection of the grapes during the harvest – the bunches chosen were intensely coloured and had thick skins. The key phase of the Metodo Ancestrale occurs during fermentation: when the sugar content reaches approximately 24 g/l, the hatches of the tank are closed, and the bubbles begin to form. This gives numerous advantages: greater freshness, more aromas, minimal use of sulphites. The presence of the lees – the lighter and nobler ones – gives the wine notes that, as time passes, evolve from fresh fruit to bread crust. La Brumosa is dry, and its softness is due to the particular production method.
Tasting – Colour: intense powder pink, tending towards orange as it ages. The nose: forest fruits such as raspberry and wild strawberry, along with dog rose and notes of bread crust. In the mouth: numerous, precious little bubbles; dry with sensations of sweetness and roundness, and a good acidic vein.
Wine and Food Pairing – It’s easy to pair, from aperitifs to main courses, cold cuts, bruschettas, “pappa al pomodoro”, tasty fish dishes with tomato sauces, or fried fish…