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1865

Oltrepò Pavese Metodo Classico Pinot Nero DOCG Dosaggio Zero - Millesimato

Grape variety

Pinot Noir

It is the most important Classic Method sparkling wine of Conte Vistarino, dedicated to the memory of Count Augusto Giorgio di Vistarino who was the first to import this noble grape from France to his estate.

Awards

2008 - Vini Buoni d'Italia -

2008 - Ais Lomb - Le 4 Rose Camune

2008 - Sparkle - 3 bicchieri

2008 - Sparkle - 5 sfere

2006 - Sparkle - 5 sfere

Vintages

2014

It is the most important Classic Method sparkling wine of Conte Vistarino, dedicated to the memory of Count Augusto Giorgio di Vistarino who was the first to import this noble grape from France to his estate.

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Vintages

2014

Area of ​​origin

Rocca de' Giorgi (PV)

Service T °

10/12°C

Ground

Clayey and calcareous

Tasting notes

Color: straw yellow with golden tones. Pleasing effervescence with fine and persistent perlage.
Aroma: delicate fragrance of white flowers and delicate citrus notes.
Taste: sapid, fresh and persistent with good acidity in harmony with small and elegant bubbles.

Technical notes

The grapes are picked by hand in 20 kg boxes and are stored at 10°C in the cold room before the soft pressing. The free-run must (yield of 45%) is fermented in steel tanks at a controlled temperature and the base wine remains on the fine lees of fermentation until the tirage which is carried out the spring after the harvest.

It stays on the lees for at least 50 months.
It ages for at least 6 months after the disgorgement.
Dosage: not dosed

Pairings

It pairs well with risotti with aromatic herbs, with mixed boiled meats and baked fish.

Area of ​​origin

Rocca de' Giorgi (PV)

Ground

Clayey and calcareous

Service T °

10/12°C

Tasting notes

Color: straw yellow with golden tones. Pleasing effervescence with fine and persistent perlage.
Aroma: delicate fragrance of white flowers and delicate citrus notes.
Taste: sapid, fresh and persistent with good acidity in harmony with small and elegant bubbles.

Technical notes

The grapes are picked by hand in 20 kg boxes and are stored at 10°C in the cold room before the soft pressing. The free-run must (yield of 45%) is fermented in steel tanks at a controlled temperature and the base wine remains on the fine lees of fermentation until the tirage which is carried out the spring after the harvest.

It stays on the lees for at least 50 months.
It ages for at least 6 months after the disgorgement.
Dosage: not dosed

Pairings

It pairs well with risotti with aromatic herbs, with mixed boiled meats and baked fish.

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