Tenuta di Caseo 470 Pinot Nero Metodo Classico Champenois Method
Traditional only in the method
Dry and intriguing: that’s how they describe me.
My mousse is dense and fine, my bubbles are tiny and persistent, my fragrance is as exhilarating as breath of fresh air.
My vineyard is at 470 mt. above sea level: aiming high comes naturally to me.
Any occasion is ideal for showing myself off: aperitifs, lunches or dinners – they’re all fine, as long as people talk about me. I go perfectly with risottos, fried foods, grilled fish and white meats.
I’m an effervescent type: no cork can hold me back!
The sale of this product is forbidden for individuals under the age of 18, in accordance with decree law No. 14/2017.
This is a sparkling wine with a refined structure and a dense mousse of fine bubbles. Its intense straw yellow color acts as a backdrop for the delicate, continuous perlage. Fresh and intriguing, on the nose it offers hints of white-fleshed fruit. It is dry on the palate, with deliciously persistent fruit, appealing acidity, and an attractive mineral note.
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
Vinification began with soft pressing of the grapes, with the free-run juice being separated from the must resulting from the second pressing. The free-run juice was then clarified and fermented in stainless steel tanks for ten 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 – 4,90 g/l
12,5% by vol.