Grape blend: 100% Pinot Nero
Aged: partly (25%) in oak Tonneaux, 48 months in the bottle on its lees
Alcohol content: 12.5% vol
Acidity: 5.86 g/l
Residual sugars: 5.76 g/l
The cuvée of this “Metodo Classico” is unusual because it’s made up of two parts, but of the same grape variety. One part is fermented in steel, the other in tonneaux barrels containing 500 litres. This adds more variegated notes to the wine without excessive flavours from the wood, giving it sweetness and body. The 2018 harvest was “regular”, with ripe, healthy bunches. After picking the grapes by hand and pressing them rapidly, the first fermentation was carried out at a low temperature (16 °C) and slowly, to avoid losing the delicate aromas. When the two parts are combined, with the addition of sugar and yeasts, the second fermentation in the bottle and 48 long months of ageing “sur lie” (= on its lees) began.
Tasting – Colour: strong straw-yellow tending towards golden as it ages. The nose: notes of dried yellow roses, of wood and fine vanilla, distinct aromas of bread crust and butter biscuits, with hints of candied orange peel and ginger. In the mouth: the fine, delicate perlage carries the aromas perceived by the nose onto the palate, enriched by a velvety, fresh sensation.
Wine and Food Pairing – It’s in harmony, with everyone and everything… and even on its own! Tempting appetizers, fish based pasta dishes (tortelli stuffed with fish and potato), raw seafood and fish dishes are heightened by its company, but also grilled oil-rich fish, shellfish salads and fish risotto…
Awards – Gold Medal for the 2017 vintage at the Mundus Vini Biofach 2023, Nuremberg, Germany – 91/100 points for the 2017 vintage at Wine Without Walls 2023 - Vinitaly, Verona, Italy.