Grape blend: 100% Pinot Nero
Aged: 24 months in the bottle on its lees
Alcohol content: 12.5 % vol
Acidity: 5.60 g/l
Residual sugars: 5.70 g/l
In 2019 the Pinot’s yield was reduced – by as much as 30% – but the grapes, which were of an extremely high quality, gave wine suitable for ageing, with great structure. The Cuvée rosé is made with selected grapes picked in the vineyards with the best exposure, and in this Metodo Classico wine from La Vialla the Pinot Nero, slightly, “displays” its colour. The bunches – harvested and put into crates by hand, in order to avoid damaging the grapes – are pressed whole and only the first part of their must is used, the free-run must and that from the initial pressing. This is followed by slow fermentation, for 15 days, at 16 °C. The wine’s colour is pale and delicate, thanks to this pressing and slow fermentation. The Cuvée is now ready for the second fermentation phase, on its lees in the bottle, which will last for at least 24 months. During these long months the wine develops its fine silky bubbles, and aromas of bread crust and brioche.
Tasting – Colour: pale but vivacious crystal-clear pink, which tends towards orange as time passes in the bottle. The nose: spring and summer fruit, blackcurrant, wild strawberry, raspberry, accompanied by a slight note of dog rose. In the mouth: it enters fresh and crisp, with a pleasant, widespread effervescence and the typical minerality and sapidity of La Vialla’s Méthode Traditionnelle wines.