Antonio and Giacomo Baruffadi from the Castello di Stefanago lead a successive Squadra on winemakers who demonstrate with their bubbling versions, which is slumbering potential in the floors of the southern Lombardy. The two brothers mainly rely on sparkling wines, which were manufactured according to the Metodo of Ancestral (better known as Pèillant Naturelle). The still fermenting wine is filled into the bottle at approx. 25 g/l residual sugar and fermented in it - the still existing sugar is transformed into alcohol in the bottle and, very crucial, into carbon dioxide.
Unlike most current petnat versions, which can often be interpreted as (quite successful) oenological answers to the craft beer scene, Loden Antonio & Giacomo out all possibilities of old technology and often treat their wines on yeast for years - in the event The Pinot Nero Rosé is 36 months.
The vines for this can be found in a vineyard, which is exposed to the south. The underground is primarily tone, the management organic and the reading by hand.
The Pinot Nero Rosé Spumante is resistant at the end of the expansion period and replenished with the same wine (but without dosage).
style
Depth and lively fruit, lots of foam and a lively perlage. The scent of the Pinot Nero Rosé Spumante is engaging and long -lasting, the texture subtly, soft, carefree and harmonious. Makes pressure on the palate and ensures long -lasting tension. Makes yourself as an aperitif, salt biscuits and fried fish.
data sheet
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Grape variety: Pinot Nero
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Vineyard: Tone floors
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reading: By hand
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Fermentation: spontaneous | wild yeast
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expansion: Over 36 months in the bottle
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Filtration: no
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SO₂: > 30mg/l
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Alcohol content: 12,5%
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Closure: Natural corks
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Drinking temperature: 8-10 ° C
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Perfect drinking maturity: From now on - 2028
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Content and price per liter: 0.75 l/(€ 36/l)
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Maxim: All winemakers listed at Vinonudo work in their vineyards with compost, organic fertilizer and natural preparations and do without the use of herbicides, pesticides and artificial fertilizers.
