Grape blend: Pinot Nero, Trebbiano Toscano
Alcohol content: 12.5% vol
Acidity: 5.5 g/l
Residual sugars: 5.9 g/l
This was the first “spumante” created at the Fattoria (1996) and is still very much appreciated today; fresh, delicately floral, never banal. The Pinot Nero grapes come from the Oltrepò Pavese area, and the Trebbiano from its homeland, Tuscany. In Oltrepò the season was well-balanced, favouring the grapes’ freshness, while at the Fattoria the yield of Trebbiano was reduced due to the heat. A few months after the grape harvest, the two base wines were blended (some of the Trebbiano also underwent malolactic fermentation); second fermentation then took place in pressurised tanks, using Pinot Nero must with its natural sugar content instead of sucrose. After the formation of bubbles, the wine rested “sur lie” (on its lees) for about three weeks.
Tasting – Colour: intense straw-yellow with occasional almost golden tinges. The nose: a bouquet of white flowers, crisp pear and Golden Delicious apple, combined with a subtle note of fresh bread. In the mouth: good effervescence with fine perlage that propels notes of brioche and yeast onto the palate.
Wine and Food Pairing – Try it with crostini with Asparagina or pecorino and rosemary, with creamed salt cod, rice or pasta dishes such as risotto with pears and Gorgonzola, or linguine with monkfish, with fried fish or vegetables. It’s perfect for La Vialla’s aperitif called “Fragolino”: ½ a jar of La Fragolina strawberry purée mixed delicately in a jug with a bottle of Le Chiassaie, all well chilled... and cheers!
Awards – 92/100 points at the Wine System Wine Award International 2024, Frasdorf, Germany – Gold Medal for the 2022 vintage at the Concours International de Lyon 2024, Lyon, France.