Nebbiolo, the undisputed king of Piedmont’s grape varieties, finds in this sparkling wine—the winery’s first-ever creation—its purest expression of Piedmontese elegance.
Powder pink in colour, with a fine and delicately persistent perlage. The nose opens with aromas of freshly baked bread, followed by a delicate floral bouquet in which rose petals take centre stage, complemented by fruity notes of redcurrant and wild strawberry. A subtle hint of white spice completes the bouquet.
An excellent match for all types of seafood, it also pairs beautifully with raw meat appetisers and fresh cheeses. Equally at home alongside innovative and creative cuisine, it is surprisingly well suited to delicately flavoured vegan dishes. Serving temperature 7-8°C. Dosage from 4 to 7 g/L.
Whole bunches are gently pressed over a carefully controlled period, allowing a short skin maceration to impart the wine’s delicate rosé hue. The first alcoholic fermentation takes place slowly at temperatures of around 15°C, preserving the fine aromatic profile of Nebbiolo. Secondary fermentation in the bottle is initiated in April, benefiting from naturally cool and stable temperatures, as well as constant humidity and complete darkness. The wine is aged on the lees for a minimum of 24 months before disgorgement à la glace. A further bottle ageing of at least six months is recommended to fully appreciate its finesse and depth.
The grapes selected for this Traditional Method sparkling wine come from approximately 6 hectares of vineyards located close to the most prestigious Nebbiolo growing area. The soils are predominantly composed of calcareous marls, while some vineyard parcels are characterised by clay-rich soils.
