Grape blend: 100% Pinot Nero
Alcohol content: 12.5% vol
Acidity: 5.4 g/l
Residual sugars: 0.24 g/l
In 2020, the Pinot Nero grapes picked were exceptionally healthy and ripe, perfect for the “Metodo Ancestrale” (= ancestral method) which is used to make lo Chiffon (the Fattoria’s first unfiltered sparkling wine). It’s “whole” in all respects, without any added sugar (it’s a “pas dosé). The grape must is kept at a low temperature, then, when the time arrives, the temperature is raised to 16 °C in order to trigger natural fermentation. The pressurised tank is closed at exactly the right moment, so the bubbles that develop are “trapped” in the liquid. In this way the wine has considerable advantages: 1) no addition of extraneous sugars – only the natural sugars present ferment; 2) greater aromatic freshness – it’s the (fresh!) must that ferments directly; 3) total absence of racking and oxidation; 4) almost zero SO2 content – the fact that the wine remains on its lees gives natural protection and enriches Lo Chiffon with yeast mannoproteins, which give richness and harmony in the mouth.
Tasting - Colour: intense yellow with lead-grey highlights, smoky. The nose: slight citrusy tinges of grapefruit and lemon, with marked notes of white fruit and brioche. In the mouth: it tastes dry (it’s a “pas dosé”!) but at the same time enjoyably fresh, with low, not overpowering acidity and elegant softness.
Wine and Food Pairing - Enticing as a “dry” aperitif with young cheeses or pecorino chips, “olive ascolane” (= stuffed fried olives), vegetable crudités. It also goes wonderfully with first courses – spaghetti with zucchini and ricotta – with rich food, fried chicken or mushrooms, with fish dishes, even flavoursome ones, such as salt cod balls.