Grape blend: Pinot Nero, Trebbiano Toscano
Alcohol content: 12.5% vol
Acidity: 6.2 g/l
Residual sugars: 6 g/l
You never forget your first sparkling wine! Le Chiassaie, the eldest of La Vialla’s “spumanti”, has been accompanying aperitifs, lunches, dinners and celebrations at the Fattoria with brio for thirty years. Fresh, creamy and never intrusive, it combines two different souls that complement each other: the elegant, fragrant character of Pinot Nero from the Oltrepò Pavese, and the frank, rustic personality of Trebbiano Toscano. In 2025, the numerous summer thunderstorms made it more difficult to work on the vines’ vegetation and the soil, but thanks to the meticulous care taken in the vineyards, the bunches harvested were in any case large, with firm grapes that had satisfactory levels of sugar and acidity. The two varieties were vinified separately, then a few months later the blend was created, followed by refermentation in pressurised tanks. Solely Pinot Nero grape must and its natural sugar was used for the "presa di spuma" (= formation of bubbles). At this point the wine remained “sur lie” (on its lees) for several weeks, in order to mature and be able to express its bouquet to the full.
Tasting – Colour: straw yellow, tending slowly towards gold as time passes. The nose: delicate floral aromas, with notes of white-fleshed fruit, peach and pear, enhanced by a slight hint of fresh bread. In the mouth: good effervescence, with widespread and persistent bubbles; smooth and inviting on the palate.
Wine and Food Pairing – At the Fattoria it has become synonymous with “aperitivo” (also used to prepare “Fragolino”: add a jar of La Fragolina strawberry purée to a bottle of sparkling wine, stir carefully, and there you have it!)... but it’s also excellent with appetizers, crostini with Asparagina or with pecorino and rosemary, creamed salt cod, an onion frittata, as well as light pasta or rice dishes (risotto with pear and Gorgonzola), fried fish, chicken or vegetables.