Pinot Nero has an astonishingly long tradition in the Veneto region. This is largely due to the active exchange between monasteries in the Middle Ages, which created a sort of World Wine Web, bringing Pinot Noir (and a few other grape varieties) from France to the most remote corners of Europe—among them, the Veneto. Today, there are several Pinot Nero enclaves in the region, including the hills of Brenta, some areas around Lake Garda, Piave, and the Colli Trevigiani, where Alessandro Winkler works with this grape to craft a brilliant Rosato Frizzante.
After hand harvesting, the grapes, including the stems, are slowly and gently pressed and spontaneously fermented. In spring, after minimal sulfur addition, the wine is bottled for secondary fermentation, where it undergoes aging for about two years before being released for sale. Alessandro's Rosato Frizzante is neither disgorged nor dosed, making it slightly cloudy and bone-dry.
Style: Straightforward, taut, crystal-clear, mineral. Stimulating perlage. It has no excess fat on the body. Cool red berry fruit sets the aromatic tone, complemented by floral and stony notes. It has significant tension and energy on the palate. Ends vital and dynamic.
Technical Data
Grape variety: 100% Pinot Nero
Vineyard: Clay
Harvest: By hand
Fermentation: Spontaneous | wild yeasts in stainless steel tank
Aging: In the bottle, without disgorgement or dosage
Filtration: No
SO₂: < 50mg/l
Alcohol: 12%
Closure: Crown cap
Drinking temperature: 8-10°C
Optimal drinking window: From now until 2027
Content and price per liter: 0.75 l / (€30.53/l)
All the winemakers listed at Vinonudo work in their vineyards with compost, organic fertilizers, and natural preparations, and refrain from using herbicides, pesticides, and synthetic fertilizers.
