Grape blend: 80% Pinot Nero, 20% ChardonnayAged: 35 months in the bottle on its leesAlcohol content: 12.5% volAcidity: 5.28 g/lResidual sugars: 7.02 g/lThe corks of the Fattoria’s first “Metodo Classico” flew into the air 10 years ago, to celebrate La Vialla’s 35th anniversary. It’s made with Pinot Nero grapes, which give this sparkling wine body and complexity, and around 20% of Chardonnay grapes, the aromatic components of which give balance and softness. In the Oltrepò Pavese area, the abundant spring rainfall provided a water reserve for the hot summer of 2019. The grapes picked were scarce in quantity but of excellent quality. The Pinot Nero and Chardonnay both ripened perfectly, and the harvest was carried out quickly and in dry weather. The separate, slow fermentation resulted in fragrant, fresh base wines. The following spring, the sugar required for the development of fermentation was added to the cuvée, which then remained in the bottle on its lees for another 35 months.Tasting – Colour: clear straw-yellow. The nose: saline notes are perceived, mixed with fresh hay and aromatic herbs, nuts – in particular walnut and almond – and delicious hints of brioche. In the mouth: dry and sapid but soft, almost like a “pas dosé” in its sensations of freshness and retro olfactory cleanliness.Wine and Food Pairing – It’s versatile and makes excellent company for aperitifs and appetizers – oysters and other raw fish or even little salt cod balls – or linguine with monkfish and walnuts, “risotto alla pescatora”, and grilled fatty fish…
Awards – Gold Medal for the 2019 vintage at the Berliner Wine Trophy Summer Tasting 2023, Berlin, Germany.
Recipe
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