Grape blend: Pinot Nero, Trebbiano Toscano
Alcohol content: 12.5% vol
Acidity: 5.4 g/l
Residual sugars: 6.1 g/l
Fresh and creamy, soft and effervescent, light and elegant, the first sparkling wine created at the Fattoria has always accompanied celebrations of all kinds, dinners and aperitifs, “christenings” of new vineyards and olive groves. Its flavour comes from a combination of the refined elegance of Pinot Nero – from the Oltrepò Pavese area – and the full-bodiedness of very Tuscan Trebbiano. For the Pinot Nero the season was difficult, with rain and thunderstorms that delayed ripening by a couple of weeks; the bunches, picked at the end of August, were juicy but had a slightly below-average sugar content. The Trebbiano was then harvested in September, and the first fermentation of the two varieties took place separately. A few months later they were blended, and the second fermentation was carried out in pressurised tanks, without the addition of sugar, simply using some Pinot Nero grape must. After the "presa di spuma" (= formation of bubbles), the sparkling wine remained “sur lies” for several weeks in order to fully develop its aromas.
Tasting – Colour: crystal clear straw yellow, with golden nuances and numerous lively little bubbles. The nose: wildflowers, slight hints of pear and banana, and fine citrussy notes. In the mouth: intense, widespread effervescence, dry but not too much so, fresh with mineral touches.
Wine and Food Pairing – Excellent with crostini with Asparagina or pecorino and rosemary, with onion frittata, creamed salt cod, rice or pasta dishes such as risotto with pears and Gorgonzola, or linguine with monkfish and walnuts, with fried fish or vegetables. It’s ideal for preparing “Fragolino”, a classic aperitif at the Fattoria: in a jug, delicately mix ½ a jar of La Fragolina strawberry purée with a bottle of Le Chiassaie... cin cin!