Nebbiolo Classic Method
We have the sparkling
process of Nebbiolo in
our DNA: the first attempts
to produce “bubbles” date
back to the Seventies.
New York, 1984: a bottle of Brut Rosé ranks first in a review dedicated to the classic Italian method. Reported by both the New York Times and the Daily News: it was the beginning of a fascinating adventure.
Over the years, we have proudly enriched this production which today boasts two vintage rosé wines produced from Chiavennasca and a small percentage of Pignola and Rossola. Cuvée Maria Vittoria, a rosé nature that ages on the lees for at least 60 months, is the pride of our company.
Cuvée Maria Vittoria
Rosé Nature Millesimato
First production vintage 2007
Chiavennasca 92%, Pignola 4%, Rossola 4%
Municipalities of Ponte in Valtellina and Teglio
South, 500 - 730 m a.s.l.
90 q.li/ha
The base sparkling wine rests in steel tanks until the spring
following the harvest. After the tirage or second fermentation,
the wine is aged on lees for at least 60 months before
dégorgement.
Antique pink colour. Fine and continuous perlage.
Elegant and intense on the nose with notes of violets, sweet
pastries and wild strawberries. In the mouth it is fresh, dry,
complex with excellent structure and persistence.
Appetizers, fish, shellfish, traditional dishes such as
“pizzoccheri” (Valtellina buckwheat pasta) and Asian
cuisine.
10°C
0,75 L
1,5 L
1,5 L
Brut Rosé
Metodo Classico Millesimato
First production vintage 1980
Chiavennasca 92%, Pignola 4%, Rossola 4%
Municipalities of Ponte in Valtellina and Teglio
South, 500 - 730 m a.s.l.
90 q.li/ha
The base sparkling wine rests in steel tanks until the spring
following the harvest. After the tirage or second fermentation,
the wine is aged on lees for at least 36 months before
dégorgement.
Typical colour of onion skin. Fine and continuous perlage.
Intense aroma with notes of yeast, plum and walnut.
In the mouth it is dry and fragrant, with a good structure and
persistent freshness. Excellent drinkability.
Appetizers based on fish and shellfish, white meat and
traditional dishes like “pizzocheri”.
10°C
0,75 L
