Grape blend: Pinot Nero
Alcohol content: 12.5% vol
Acidity: 7.7 g/l
Residual sugars: 6 g/l
Created 19 years ago now, this was La Vialla’s first rosé sparkling wine, and it immediately became a classic, very popular aperitif at the Fattoria. Dry, lively and delicately fruity, this season it benefitted from considerable advantages because its grapes, which come from the Oltrepò Pavese – one of Italy’s most highly rated areas for sparkling wines – enjoyed a hot summer interspersed with “delicate” rainfall, which refreshed the vines without causing any damage. The harvest yielded bunches of healthy, high-quality grapes. The skins remained in contact with the must just long enough to give the wine its beautiful colour. After rapid pressing, the unfiltered must was kept refrigerated. A month before bottling, slow fermentation was initiated, at a controlled temperature (16 °C), to preserve freshness and aroma. Following the Metodo Ancestrale (= Ancestral Method), as soon as a residual sugar level of roughly 24 g/l was reached, the tanks’ valves were closed in order to naturally capture the bubbles, without adding any extraneous sugar.
Tasting – Colour: pale mulberry pink, with a more yellowish rim as time passes. The nose: intense aromas of strawberry, cherry and other small red fruits. In the mouth: bold, lively perlage, excellent balance between sweetness and freshness.
Wine and Food Pairing – It’s the perfect wine to start a meal with, served with “crostini neri”, semi-mature cheeses, cold cuts and pieces of frittata. However, it goes well with an entire menu: first courses from both land and sea, and main courses of fish, white meat or fried vegetables. It also enhances exotic dishes, with curry, with turmeric...