Grape blend: 100% Pinot Nero
Alcohol content: 12.5% vol
Acidity: 5.3 g/l
Residual sugars: 6.3 g/l
Dry and lively, with delicate notes of small red fruits and pronounced perlage, this was La Vialla’s first sparkling rosé wine. The 2023 season was favourable in the Oltrepò Pavese area; even though the spring rainfall carried on until June, the subsequent period of hot, dry weather made it possible for us to obtain healthy grapes, with an excellent sugar content and good acidity. The skins of the Pinot Nero grapes only remain in contact with the must during pressing, and this is sufficient to “stain” the wine with its beautiful colour. It is immediately cooled, kept chilled, and then brought back to a temperature of 16 °C a month before bottling, in order for fermentation to begin and, with the valves of the tanks closed, let the numerous little bubbles develop. This is the Metodo Ancestrale (= Ancestral Method), an ancient yet extremely modern way of preserving the wine’s aroma and freshness at their best.
Tasting – Colour: dusky pink, with intense fuchsia highlights and uncommon violet hues. The nose: softly fruity, with marked sensations of forest fruits, in particular raspberries and wild strawberries. In the mouth: lively, effervescent with a considerable acidic note and an aromatic persistence in the finish.
Wine and Food Pairing – Unbeatable with appetizers (crostini with fish, vegetables – beans and extra virgin olive oil! – or Salsa Nera, fresh or semi-mature cheeses, non-spicy cold cuts, omelette) or with fish-based pasta dishes, creamy vegetable risotto, fatty fish and white meat. So, a bottle can accompany an entire menu... even with dishes that have an aroma of curry, turmeric or sweet paprika.
Awards – 91/100 points at the Wine System Organic Wine Award International 2024, Frasdorf, Germany – Gold Medal for the 2022 vintage at the Berliner Wine Trophy Winter Edition 2024, Berlin, Germany.