Grape blend: Pinot Nero, Chardonnay
Aged: 35 months in the bottle on its lees
Alcohol content: 12.5% vol
Acidity: 5.7 g/l
Residual sugars: 5.9 g/l
La Vialla’s Metodo Classico sparkling wines all have in common the same well-suited area of the Oltrepò Pavese – where their vines grow – and a mineral, almost marine freshness that is unique and easily recognisable. The 2020 season saw some severe weather with hailstorms that, however, only involved small patches of the Viallino grapevines. During the harvest, at the end of August, a stringent selection of the grapes was carried out, followed by rapid mashing and then a further selection of the grape musts. The subsequent (separate) processes of slow and constant fermentation, resulted in fragrant, fresh base wines. The following spring, the “liqueur” required for the phase of bottle fermentation was added and the “presa di spuma” (= formation of bubbles) took place. After 35 months of resting on its yeast lees, which released typical, subtle bread crust aromas, they were removed (dégorgement).
Tasting – Colour: pale, limpid straw-yellow, with numerous “chains” of bubbles. The nose: great olfactory freshness with warmer notes of hazelnut and almond, with a hint of nuts and bread yeast. In the mouth: suavely effervescent with pervasive bubbles that promote a long and pleasant aftertaste.
Wine and Food Pairing – It’s versatile at the table, as an aperitif with oysters and other raw seafood, salt cod balls or a savoury tart with ricotta and artichokes, with pasta and rice dishes such as linguine with monkfish and walnuts, or seafood risotto, but also with grilled fatty fish...
Awards – 91/100 points for the 2019 vintage at Wine Without Walls 2024 - Vinitaly, Verona, Italy – Gold Medal for the 2019 vintage at the Berliner Wine Trophy Summer Tasting 2023, Berlin, Germany.