Grape blend: 100% Pinot Nero
Aged: 8 months in tonneaux, then 70 months in the bottle on its lees
Alcohol content: 12.5%
Acidity: 6 g/l
Residual sugars: 6 g/l
Seven years go by between the grape harvest and the first “cheers”!... time plays a fundamental role for this Metodo Classico wine from La Vialla. The 2018 season was characterised by a good amount of rainfall, and by extremely hot weather in the second half of July, but with cool, dry nights. The grapes were selected in just three of the chosen vineyards at the Pegazzera estate. They were put into small crates, containing 7 to 8 kg each, and quickly taken to the winery to be pressed. In this way, within a few hours, the first precious juice was obtained. This must fermented until late spring of the following year in 500 litre tonneaux barrels that had already been used once, in order to become enriched with tannins and aromas from the wood. After adding yeasts and sugar, a minimum of 70 months of second fermentation in the bottle, and riddling – carried out according to the classic Champagne method –, the moment finally arrived for the “dégorgement”, followed by topping the bottles up with “liqueur d’expédition” and their final closure. The Cuvée N2 2018 has a residual sugar content of 6 g/l. The reward for those who have waited patiently is a sparkling wine with a sumptuous bouquet and a silky taste.
Tasting – Colour: yellow, almost golden and brilliant. The nose: ample, rich, from lightly toasted almond to delicate aromas of yeast and pastries, from mineral notes to vanilla. In the mouth: sapid, refined, fresh in the finish. The perlage propels the entire range of aromas perceived by the nose onto the palate, with lengthy, pleasant persistence.
Wine and Food Pairing – It accompanies an entire meal, from aperitifs to complex fish dishes such as langoustine risotto, roast turbot, seafood salad or seafood carbonara. However, it’s also feels at home “on land”, with appetizers (warm crostini with Lardo di Colonnata or Stracciatella cheese and truffle, vegetable flans), simple pasta dishes such as spaghetti with raw tomatoes or pesto and cherry tomatoes, as well as with delicate white meats.