A year to be remembered for Quintopasso Metodo Classico

The 2017 growing season combined early budbreak, a damaging late-April frost, abnormal heat from late May through August, temperatures above 40°C and prolonged drought. These conditions sharply reduced the crop. Foliage from the vine-training system shaded the bunches, while emergency irrigation and the soil composition of Tenuta Sozzigalli helped the vines through the driest period. Cooler temperatures and rain arrived in late August, relieving stress during the final phase of véraison. The surviving grapes reached harvest in excellent sanitary condition. Enologist Filippo Mattioli considered the result one of Quintopasso's best Metodo Classico vintages. Cuvée Paradiso, Pas Dosé and Rosé Brut 2017 spent nearly 60 months on the lees, were disgorged in November and were subsequently presented at Vinitaly.