Grape blend: Pinot Nero, Chardonnay
Aged: 35 months in the bottle on its lees
Alcohol content: 12.5% vol
Acidity: 5.8 g/l
Residual sugars: 6 g/l
The pioneer of La Vialla’s Metodo Classico wines, its creamy bubbles launched the production of this type of sparkling wine at the Fattoria. The grapes come from the Oltrepò Pavese area, land of fine and elegant perlage, where the rainy spring and hot, dry summer in 2021 resulted in a harvest with fewer bunches of grapes, which were however healthy and high-quality. After the first fermentation, carried out separately, the base wines were blended to form the cuvée (the following spring) which then re-fermented in the bottle. Ageing continued for at least 35 months, during which the bouquet was enhanced by the gentle, never invasive, release of the yeast’s typical aromas, such as bread crust.
Tasting – Colour: pale straw yellow, with golden highlights and copious, fine bubbles. The nose: buttery brioche and bread crust, with notes of sea breeze, hints of citrus fruit, bergamot orange, and a touch of walnut. In the mouth: fine, creamy, diffused and persistent perlage, marked, almost saline minerality, well balanced by the roundness of the aromas perceived by the nose.
Wine and Food Pairing – From the classic match with oysters and other raw seafood, to salt cod balls, or even (daring but delicious!) served with a white pizza topped with burrata, mortadella, basil and pistachios. It’s also excellent with linguine with monkfish and walnuts, or with a seafood risotto, as well as with grilled fatty fish.
Awards – 94/100 points for the 2020 vintage at the Wine System Organic Wine Award International 2024, Frasdorf, Germany – 92/100 points for the 2020 vintage at 5Star Wines 2025 - Vinitaly, Verona, Italy – Gold Medal for the 2020 vintage at the Mundus Vini Spring Tasting 2025, Neustadt, Germany.