Grape blend: Pinot Nero, Trebbiano Toscano
Alcohol content: 12.5% vol
Acidity: 5.5 g/l
Residual sugars: 5.9 g/l
This was the first sparkling wine “born” at the Fattoria (1996) and is still very much appreciated today; fresh, delicately floral, never banal, to always have on hand in the fridge for any occasion. The Pinot Nero grapes come from the Oltrepò Pavese area, and the Trebbiano from its homeland, Tuscany. Two different terroirs, also on account of the weather; in Oltrepò the season was well-balanced, favouring the grapes’ freshness, while at the Fattoria the yield of Trebbiano was reduced due to the heat. For Le Chiassaie 2023 slightly more Pinot Nero was used, giving greater softness and a subtle finesse. A few months after the grape harvest, the two base wines were blended (some of the Trebbiano also underwent malolactic fermentation) and second fermentation, using Pinot Nero must with its natural sugar content instead of sucrose, took place. After the formation of bubbles, the wine rested “sur lie” (on its lees) for about three weeks.
Tasting – Colour: intense straw-yellow with occasional almost golden tinges. The nose: a bouquet of white flowers, crisp pear and Golden Delicious apple, combined with a subtle note of fresh bread. In the mouth: good effervescence with fine perlage that propels notes of brioche and yeast onto the palate.
Wine and Food Pairing – Try it with crostini with Asparagina or pecorino and rosemary, with creamed salt cod, rice or pasta dishes such as risotto with pears and Gorgonzola, or linguine with monkfish, with fried fish or vegetables. It’s also absolutely perfect for the Viallino aperitif called Fragolino: ½ a jar of La Fragolina strawberry purée mixed delicately in a jug with a bottle of Le Chiassaie, all well chilled... and cheers!
Awards – Gold Medal for the 2022 vintage at the Berliner Wine Trophy Winter Edition 2024, Berlin, Germany – Gold Medal for the 2022 vintage at the Concours International de Lyon 2024, Lyon, France.