Grape blend: Pinot Nero, Trebbiano Toscano, Chardonnay
Alcohol content: 12.5% vol
Acidity: 6.5 g/l
Residual sugars: 6 g/l
Exquisite, lively with delicate perlage, this is the Fattoria’s “historic” semi-sparkling wine, a faithful companion during many an “aperitivo” at La Vialla. It is the result of an encounter between Pinot Nero from the Oltrepò Pavese area (the home of sparkling wines), Trebbiano Toscano and Chardonnay, which give it body and a rounded bouquet. The 2025 harvest was “excellent and abundant”; the Pinot Nero grapes retained their freshness, the Chardonnay ones were particularly plump and full-bodied, while the Trebbiano grapes, which had less sugar, gave volume and structure. The three varieties were vinified separately. Each fermented at 17 °C and then they were combined in the final blend, which remained on fine lees until the formation of bubbles. As per Viallino tradition, fresh must from the same grapes (not concentrated must) was used to trigger natural refermentation. After about 30 days, the wine was cooled, filtered and bottled. With its pressure of 2 bar (compared to 5 bar in a “spumante”), Mussantino’s “signature” is a fine and delicate effervescence, which makes it – now as in the past – one of the most popular wines for an aperitif.
Tasting – Colour: pale straw yellow with shimmering reflections. The nose: delicate aromas of wildflowers and citrus fruit, with hints of green apple and chamomile. In the mouth: lively, fresh and harmonious, with subtle effervescence and a slightly fruity and floral finish.
Wine and Food Pairing – Versatile and light, it’s perfect with raw vegetables and nibbles for an aperitif, but it can also accompany fish appetizers, seafood risottos and pasta dishes, or rustic recipes such as salt cod balls and aubergine roulades. It’s also excellent as a cocktail: ⅔ Mussantino with ⅓ orange juice for a “Mimosa”, or with peach purée for a delicious “Bellini”.