Grape blend: 100% Pinot Nero
Alcohol content: 12.5% vol
Acidity: 5 g/l
Residual sugars: 1 g/l
Elegance and freshness distinguish this “champagne” with a distinctive character and colour. It’s a “Metodo Classico” that is not filtered, as the opalescent pink appearance immediately reveals. And because it’s “whole”, the wine retains intact the aromas of the grapes – 100% Pinot Nero – with which it’s made, as well as the characteristics of the terroir in which it grows, the Oltrepò Pavese. Due to the turbulent summer of 2020, with extreme heat and heavy storms, the harvest was postponed by a few days to curb the grapes’ acidity (it’s a pas dosé with no added sugar). After soft pressing, the first, most fragrant part of the must fermented slowly, at a controlled temperature to avoid the loss of the very delicate aromas. The second fermentation, in the bottle, took place the following spring and lasted for several weeks, followed by 44 months of lees ageing. No disgorging was done, the caps were simply removed from the bottles, which were topped up with some of the wine itself and then closed with corks. The yeasts in the bottle endow the wine with perennial evolution.
Tasting – Colour: slightly cloudy, opaque pale pink with darker tinges of golden onion skin. The nose: raspberry, a hint of grapefruit, marked aromas of bread crust and brioche, with mineral, almost saline notes. In the mouth: fresh and dry, with a pronounced perlage that leaves the palate clean.
Wine and Food Pairing – It makes an exceptional and unusual aperitif to accompany appetizers (cured ham and melon, crostini with sausage and “stracchino”, mature cheeses and cold cuts), but is also capable of enhancing fish and shellfish, both raw and cooked, elaborate dishes such as “Cacciucco” (Tuscan fish soup), marinated salmon with creamy lemon sauce, “vitello tonnato” (veal with tuna sauce) or a squash risotto.