Grape blend: 100% Pinot Nero
Alcohol content: 12.5% vol
Acidity: 5.6 g/l
Residual sugars: 6.26 g/l
The unusual colour already reveals the wine’s essence – lively, vivacious, with a rich bouquet of red fruits. The Pinot Nero grapes come from Oltrepò Pavese, the chosen terroir for La Vialla’s sparkling wines, but this time a brief period of contact with the skins brings a little of their colour into the bottle. The rainy spring and torrid summer resulted in fewer bunches of grapes, which were smaller but with high concentrations of sugar, aromas and polyphenols. After rapid pressing, without undergoing any form of filtration, the must was kept refrigerated. Then 30 days before bottling, slow fermentation is carried out, at 16 °C, to maintain the aromas and freshness. According to the Metodo Ancestrale (= Ancestral Method), at the given moment, the valves of the tank are closed to “capture” the little bubbles as they form, without the addition of any extraneous sugar but simply thanks to that found in the grapes.
Tasting – Colour: intense raspberry pink, with more orangey highlights as time passes. The nose: wild strawberry, raspberry, pomegranate and currants, accompanied by a hint of bread yeast. In the mouth: numerous, vigorous little bubbles; excellent balance between freshness and a sensation of sweetness.
Wine and Food Pairing – It goes well with an entire menu, but is unbeatable with appetizers (crostini with Salsa Nera, or fish, or beans and extra virgin olive oil, fresh or medium mature cheeses, non-spicy cold cuts, frittata). It loves fish first courses, but also a risotto with radicchio and gorgonzola, and it’s at ease with fatty fish or white meat, even with dishes that have an aroma of curry, turmeric or sweet paprika.
Awards – 94/100 points at the Wine System Organic Wine Award International 2025, Frasdorf, Germany – Gold Medal at the Concours International des Produits Biologiques et en conversion 2025, Lyon, France.