(Méthode Trad., 64 months, extra brut)
Box with 1 bottle of 0.75 l
24.10 x 1 = £24.10
Box with 1 bottle of 0.75 l
24.10 x 1 = £24.10

Cuvée N2 Metodo Classico Millesimato 2016

(Méthode Trad., 64 months, extra brut)
Grape blend: 100% Pinot Nero
Aged: a part for 8 months in Tonneaux, then 64 months in the bottle on its lees
Alcohol content: 12.5% vol
Acidity: 6.44 g/l
Residual sugars: 6.2 g/l
 
This is a special Cuvée, fruit of meticulous selection of the bunches of Pinot Nero, already identified in the vineyard with the criteria of perfect health, excellent exposure and ripeness. Selection is carried out in the oldest and sunniest vineyards at Pegazzera Estate, to ensure a greater degree of ripeness of the grapes in terms of sugar content and, above all, in terms of their polyphenolic and organoleptic qualities. Their robustness, elegance and structure are decidedly superior. Part of the grape must is fermented in 500 litre tonneaux barrels that have already been used once (it’s the first time for this wine), while the rest undergoes “normal” fermentation in stainless steel. The following spring, the two base wines – from the tonneaux and steel – are united and put into bottles for the formation of bubbles (the Champenoise method). The wine remains in the bottles, in the cellar, for 64 months of ageing on its lees; this period leads to extensive release of aromatic compounds and flavour.

TastingColour: bright, brilliant yellow. The nose: the impact of its olfactory complexity is impetuous; from brioche to dried nuts, from floral to Mediterranean. There’s a distinct minerality that evokes marine reminiscences. In the mouth: the extremely fine perlage constantly imparts salinity and acidic freshness on the palate, with marked creaminess given by the consistent contribution of the wood. Pleasantly dry.

Wine and Food Pairing – Few wines are this versatile, it goes well from simple appetizers to first courses with fish, risotto or seafood carbonara, from oysters and raw seafood to other fish dishes, even grilled fatty fish, to seafood salads. It also goes agreeably with warm crostini with “lardo di Colonnata”, with stracciatella cheese and truffles…
Cuvée N2 Metodo Classico Millesimato 2016