Grape blend: 100% Pinot Nero
Aged: 24 months in the bottle on its lees
Alcohol content: 12.5% vol
Acidity: 5.4 g/l
Residual sugars: 9 g/l
A sparkling wine that’s fresher, citrussy, “brut” but slightly sweeter (9 g/l of residual sugars) than La Vialla’s other “Metodo Classico” wines, from which it also differs due to the shorter period of ageing on its lees. And it owes its name precisely to this, to the return to the “initium” (= beginning) of the Viallino adventure in the world of Méthode Traditionnelle wines. It’s more drinkable, aged less, for special occasions and... whenever you like! Its grapes had been through rain and some light hailstorms, therefore careful selection was required, followed immediately by pressing and fermentation, which resulted in a fragrant wine with good acidity. In spring it was bottled with just the right quantity of lees, which remained in the bottle for 24 months. In this way, a good level of freshness was maintained without over-emphasising the notes of the yeast themselves.
Tasting – Colour: limpid straw-yellow with greenish highlights. The nose: citrussy, aromas of citrus fruit zest and citrus tree blossom, with nuts and mineral hints. In the mouth: sapid and fresh; its salinity and acidity make sure that it is very drinkable.
Wine and Food Pairing – With its delicate structure and fresh aromas, it goes well with aperitifs and appetizers, but also with an entire meal, in particular with fish, vegetables, medium fresh cheeses and cold cuts that aren’t overly salty. It is also excellent with pasta dishes such as “tortelli” stuffed with fish and potatoes, linguine with monkfish and walnuts... in short, it’s an ideal companion from start to finish!