Origin: Oltrepò Pavese
Aged: 39 months (and still continuing...) in the bottle on its lees
Alcohol content: 12.5% vol
Acidity: 5.43 g/l
Residual sugars: 1.8 g/l
Thanks to an idea of the Fattoria’s head oenologist, Marco Cervellera, the Cuvée rosé Méthode Traditionnelle Millésimé 2016 (an exceptional year!) was “born” – pas dosé and unfiltered. This is what he said about it: <<It will be cloudy but unique ... we don’t remove or add anything: the “Cuvée rosé non filtrato” is exactly as it was when bottled over four years ago, a “pas dosé”, without sugars, an “integral” reflection of the Pinot Nero and its terroir.>>
Tasting – The colour recalls certain summer skies as the sun goes down, pink and orange. Close-knit chains of bubbles rise to the surface dissipating the white froth, while the transparency veiled by the suspended yeasts enhances the fine perlage. It gracefully bestows its aromas and reveals a delicate fruity fragrance with shades of wild strawberry and currants, as well as hints of bread and pastries. Velvety aromas of dog rose petals and orange blossom elegantly complete the bouquet. As it enters the mouth the creaminess of the bubbles is a suave caress, speckled with citrusy flavours. The more than 3 years of ageing conceal the total absence of “dosage” (sugar), making it fresh and well balanced to drink. Soft, fine, with good persistence and congruent fruitiness, hints of almond in the finish.
Wine and Food Pairing - It has definitely passed the Tuscan-style appetizer assortment test, from hand sliced cured ham, to bruschetta with bell pepper pesto, aged pecorino cheese, aubergine “caponata”, oven cooked cherry tomatoes and fried seasonal vegetables. It’s certainly also suitable for fish dishes, for example spaghetti with seafood and tomato sauce, or Tub Gurnard “all’acqua pazza” (= literally “in crazy water”, poached in tomato broth).