Questo vino
Vineyard and terroir
The Pinot Noir comes from vineyards in Loazzolo, Vesime and Bubbio, planted at 450–550 metres above sea level on clay-limestone soils. The sites have eastern, south-eastern, western and north-western exposures and are trained to Guyot. The grapes are cultivated under sustainable viticulture practices and harvested entirely by hand into crates. The 2018 technical sheet gives a vine age of 20–25 years.
Grapes
100% Pinot Noir.
Vinification
The bunches are sorted by hand on a vibrating table and chilled with carbonic snow. After destemming and crushing, the must rests for 2–4 hours in the press under inert nitrogen. This brief maceration extracts colour through the saignée technique. Gentle pressing follows, with a maximum free-run-must yield of 45%.
No screw conveyors are used during processing, helping limit rough handling of the fruit. The must ferments in temperature-controlled stainless-steel vats and remains on its lees for six months with bâtonnage.
Secondary fermentation takes place in the bottle according to the traditional method. The wine matures on its lees for at least 60 months and receives one disgorgement per vintage. Late disgorgement is combined with the complete omission of liqueur d’expédition, producing a Pas Dosé rosé with no dosage.
Ageing
Six months on the lees in stainless steel with bâtonnage precede at least 60 months of bottle ageing on the lees. The wine is released following late disgorgement without liqueur d’expédition.
Technical data
- Vintage: Millesimato 2018
- Winemaker: Paolo Giacosa
- Alcohol: 12.5% vol.
- Sugar: 0 g/L, Pas Dosé
- Free-run-must yield: maximum 45%
- Lees ageing in bottle: at least 60 months
- Disgorgement: one per vintage
Tasting profile
Pale rosé with onion-skin highlights and a fine, persistent perlage. The nose is deep and complex, combining raspberry, strawberry, blueberry and blackcurrant with bread crust, white fruit and linden blossom. The saignée process emphasizes the aromatic character of Pinot Noir.
The palate is fresh and taut, with pronounced acidity. Its vibrant structure develops into greater roundness, while the finish is long, mineral and savoury.
Serving and pairing
Serve at 4–6 °C. Suitable as an aperitif and with fish, shellfish, oysters or caviar; ham is another suggested pairing. Cellaring potential is 15–20 years.
Vintage notes
The 2018 growing season began with a long, wet winter extending into March, replenishing soil-water reserves. Flowering and fruit set proceeded regularly in favourable conditions. Green harvesting was needed for nearly all varieties to control production. Gradual summer development and a prolonged spell of stable fine weather allowed the grapes to ripen without an early harvest. Careful vineyard management was required throughout the season.
