PINOT NERO V.S. BRUT (Sparkling)
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, the “Brèga” vineyard, with a total surface area of about 1 hectare, facing southeast.
PLANTING DENSITY AND VINE TRAINING SYSTEM
Guyot, with an average planting density of
about 4.000 vines/hectare.
GRAPE BLEND AND HARVEST PERIOD
Pinot nero 100%.
Traditional harvest by hand during the last ten days of August.
VINIFICATION AND BOTTLING
Gentle pressing of the grapes, cooling of the must and subsequent fermentation with selected yeasts in temperature-controlled steel vats, maturation and ageing of the wine on its own yeasts. Bottling starts in the April following the harvest and after second fermentation in autoclaves (the so-called “charmat” method).
SENSORY TEST AND TECHNICAL NOTES
A wine with a fine and persistent beading, a pale straw-yellow colour with greenish highlights, a fine, fruity fragrance with hints of apple and white-fleshed fruits in general, a supple and fresh flavour. Alcohol content: 11,50/12% by vol – Acidity: 6,00/6,50 g/l
It is excellent served as an aperitif, but it also goes well with starters and fish and white meat dishes. Serving temperature: 10-12°C