Grape blend: Pinot Nero, Trebbiano
Alcohol content: 13.5 % vol
Acidity: 5.60 g/l
Residual sugars: 6.30 g/l
For one of the “mainstays” among Viallino wines – a classic at aperitif time, lively, dry and silky – we combine grapes predestined for bubbly, Pinot Nero from the Oltrepò Pavese area, with traditional, extremely Tuscan, Trebbiano. The former were harvested at the end of August, healthy and very fragrant, the result of a wonderful season, also thanks to the rainfall that gave them a good supply of water (unlike in other parts of Italy). The bunches of Trebbiano were picked early (from September 6th), to avoid excessively high concentrations of sugar and consequently high alcohol content.
Tasting – Colour: delicate straw-yellow that reflects slight greenish hues with the light; it tends to become more intense, amber-yellow, as time passes. The nose: the bouquet recalls aromas of wildflowers that grow in the vineyards, along with camomile, violet and delicate hints of rose and jasmine. In the mouth: dry but “juicy”, sapid and fresh, with clear-cut and pervasive effervescence, the aromas thrust themselves towards the palate amplifying the olfactory persistence.
Wine and Food Pairing – It goes well with bruschetta with salt cod and cherry tomatoes, warm pecorino and rosemary crostini, light first courses such as squash or seafood risotto, fried vegetables or fish, pizza without tomato (maybe with Mortadella and pistachios), and main courses of fish. It’s perfect for La Vialla’s aperitif called “Fragolino”: mix ½ a jar of La Fragolina in a jug with a bottle of sparkling Le Chiassaie, give it a good but delicate stir with a spoon and… cheers!