530 Pinot Nero Rosé 2017 Metodo Classico VSQ
The Tommasi family’s passion for excellence lies behind the “Metodo Classico” wines from Tenuta di Caseo: an indissoluble mix of knowledge of the terroir of the Oltrepò Pavese, care and dedication, for a Metodo Classico quite unlike any other.
Awards
| 2017 | James Suckling | 91/100 |
Information
Tasting note
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.
Origin
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. They are Guyot-trained, with a high density of 5,500 vines per hectare. The yield per hectare is 9,000 kilos of grapes. The grapes were harvested in the second half of August.
Grapes
Pinot Nero 100%
Vinification
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.
Tirage
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.
Aging
36 months on the lees.
Disgorgement
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.
Alcohol
12,5% by vol.
Dosage
Brut – 5,00 g/l of residual sugar.
Acidity
6,60 g/l.
Production
8000 bottles.
Service temp.
12°C
Bottle size
0.75l
Serving suggestions
Vineyard
Tommasi Naturae
Sustainable Winegrowing
Vineyard
