Grape blend: Pinot Nero
Alcohol content: 12.5% vol
Acidity: 6.5 g/l
Residual sugars: 6 g/l
The “metodo ancestrale” (= ancestral method), which doesn’t foresee the addition of extraneous sugars, heightens the characteristic freshness and the primary aromas of this wine, as well as helping to keep its SO2 content low. The intensely hot weather led to a marked reduction in Pinot Nero grapes in the vineyards of the Oltrepò Pavese area. The bunches that reached ripeness, however, were of good quality and acidity, thanks to the rainfall in September, and they also showed excellent sweetness. The delicate pink colour was obtained during pressing as a result of the brief contact between the skins and the must, which was then kept chilled until 20-30 days before bottling, when it is brought to a temperature of 16 °C in order to trigger fermentation and allow the development of copious little bubbles.
Tasting – Colour: powder pink with occasional more intense hues, tending towards onion skin colour as time passes. The nose: small red fruits, in particular raspberry and wild strawberry, as well as dog rose. In the mouth: lively and vivacious on the palate thanks to its delicate perlage, dry but well-balanced taste.
Wine and Food Pairing – It’s the “king” of aperitifs, but it also goes well with appetizers (frittata, cold cuts, crostini...), meat or fish carpaccio, first courses with simple sauces such as “gnudi” (a type of gnocchi made with spinach and ricotta) with butter and sage.
Awards – Gold Medal at the Berliner Wine Trophy Winter Edition 2025, Berlin, Germany – Gold Medal at the Asia Wine Trophy 2025, Daejeon, South Korea