Tenuta Caseo 530 Pinot Nero Rosé Metodo Classico
Traditional only in the method
I’ve got lots of character: I want to make that quite clear straightaway. Just one bottle is never going to be enough.
My scent is of red fruits and wild roses. I might say I’m very lively, and slightly sharp when I need to be.
If I look down on everyone, it’s because my aristocratic origins allow me to: My grapes come from an altitude of 530 mt. above sea level.
The sale of this product is forbidden for individuals under the age of 18, in accordance with decree law No. 14/2017.
With its pale pink color and fine perlage, it is extremely elegant and lively. The moderately evolved nose displays aromas of red fruits and wild roses. Dry and attractively fresh, on the palate the fruit offers hints of fraises des bois that perfectly counterpoint the considerable acidity.
The splendid vineyards of Tenuta Di Caseo used for this Pinot Nero Rosé Metodo Classico are situated at an altitude of 530 mt. above sea level, in the commune of Colli Verdi in the Oltrepò Pavese.
The soil is predominantly clayey, with the presence of some active limestone. The average age of the vines is twenty years.
Pinot Nero 100%
36 months on the lees
Vinification and Maturation
To extract the coloring matter in the skins of the Pinot Nero, pink wine vinification took place, with a brief period of cold skin contact for the grapes in the press, in an inert environment. Soft pressing then took place, in which the free-run juice was separated from the must resulting from the second pressing. The free-run juice was then fermented in stainless steel tanks for between ten and twelve days, at a controlled temperature of 16.5°C. After four months’ maturation in stainless steel, the base wine was prepared for the spumante. After eight months, the base wine was put into Champagne-type bottles with a liqueur de tirage made up of wine, sugar, and selected yeasts. The bottles were then corked, ready to be laid horizontal in the cellar, where the second fermentation took place at a constant temperature of between 14°C and 15°C. During disgorgement, which took place in May 2021, the bottle was uncorked, the residue of the yeasts from the second fermentation were removed and the liqueur d’expédition was added, the enologist’s “signature” that renders the wine unique. Finally, the sparkling wine was recorked and left to rest in the cellar.
Brut – 5,00 g/l
12,5% by vol.