PINOT NERO BRUT “BLANC DE NOIR” MILLESIMATO
Metodo Classico sparkling wine
MUNICIPALITY AND PRODUCTION AREA
The hamlet of Poggiolo di Montù Beccaria, in the Oltrepò Pavese area in Lombardy (Italy)
LOCATION AND EXPOSURE OF THE VINEYARDS
At the winery, vineyards located in the “Costera” and “Guastona” areas. The soils are loamy-clayey with a good supply of limestone.
PLANTING DENSITY AND VINE TRAINING SYSTEM
Guyot with an average planting density ensity of about 4.200 vines/hectare.
GRAPE BLEND AND HARVEST PERIOD
Pinot nero 100%
Traditional harvest by hand in the second half of August. The grapes are carefully selected in the vineyard and harvested in crates.
VINIFICATION AND BOTTLING
Soft pressing of the grapes with a yield of 50% and primary alcoholic fermentation at 16-18°C in steel. In the month of May following the harvest, the tirage takes place and consequently the second alcoholic fermentation in the bottle. The aging on the lees is at least 24 months.
SENSORY TEST AND TECHNICAL NOTES
The color is straw yellow. The perlage, with a very fine grain, is characterized by an excellent persistence. On the nose it is a perfect combination of fruity and floral notes and aromas such as bread crust and pastry notes, the latter derived from the refinement on the lees and subsequently in the bottle. On the palate there is an excellent balance between its hardness (savouriness and acidity) and its softness (sugar residue and alcohol).
Alcohol content: 13% vol (variable degree based on the vintage) – Acidity: 7,50/8,00 g/l
FOOD PAIRINGS
It is excellent served as an aperitif, able to sublimate exotic appetizers and sea or land finger food. Perfect in combination with fish appetizers, shellfish or seafood first courses. Also suitable to accompany the whole meal.
Serving temperature: 8/10 °C