PINOT NERO PAS DOSÉ “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 aged between 15 and 30 years, 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 30 months.
SENSORY TEST AND TECHNICAL NOTES
The color is straw yellow with golden reflections. The perlage, with a very fine grain, is characterized by an excellent persistence. The scent is very complex with notes of bread crust, custard, star anise and aromatic herbs. On the palate it is full and enveloping with excellent flavor and structure.
Alcohol content: 13% vol (variable degree based on vintage) – Acidity: 7.50/8.00 g/l
FOOD PAIRINGS
It is perfect as an aperitif. It is enhanced with fish dishes in which the raw material is the absolute protagonist: appetizers of raw fish, prawns, scampi and shellfish in general. Excellent paired with elaborate seafood first courses.
Serving temperature: 8/10 °C