Grape blend: 100% Pinot Nero
Aged: 40 months (and still continuing) in the bottle on its lees
Alcohol content: 12.5% vol
Acidity: 5 g/l
Residual sugars: 0.54 g/l
This rosé “Metodo Classico” from La Vialla is made with 100% Pinot Nero grapes from the Oltrepò Pavese area and is unfiltered, which makes its aroma and flavour even more “genuine”. A cool, rainy spring gave rise to a year that didn’t produce a very high yield but which, however, led to wines that were rich, concentrated and, possibly, slightly less acidic than usual. The grapes were picked by hand to avoid them getting damaged, and the bunches were then soft-pressed whole. Slow fermentation (for 15 days) at a low temperature (16 °C) gave the wine its subtle colour and preserved the delicate aromas of Pinot Nero. The following spring second fermentation took place in the bottle, where the wine aged on its lees for at least 40 months... the “Cuvée rosé Non filtrato” is not disgorged, which is unusual; it’s a very dry “pas dosé” that is extremely rich in aroma.
Tasting – Colour: pale dusky pink, with orange sunset-like tinges; cloudy and opalescent. The nose: small, fresh, red fruit, raspberries, blackberries on a slice of freshly-baked brioche, elegant notes of grapefruit and saline aromas. In the mouth: the perlage is slightly coarser due to the presence of yeasts; full, sapid, dry, with small red fruits and brioche once more in the aftertaste.
Wine and Food Pairing – This wine can be enjoyed as an unusual aperitif and is excellent with appetizers such as cured ham with melon, crostini topped with sausage and “stracchino”, or semi-mature cheese. It also goes well with fish, shellfish and elaborate dishes such as salmon with lemon cream, steamed seabass with orange, rosemary and olives, “vitello tonnato” or a squash risotto.