A 100% Pinot Noir sparkling wine that shows exactly why Blanc de Noirs is such an excellent match for food. This wine has incredible strength and structure, with a tension between the fruit and acidity that reveals itself over time. Alessandra calls the 2017 vintage “a wild child,” and says the varying temperatures led to a lots of acidity and bolder red fruit flavours.
Story: Alessandra Divella is a young winemaker who makes outstanding traditional method sparkling wines in the small village of Gussago in Northeastern Franciacorta. She declines to label her wines Franciacorta though, as she believes the different soils of the area and her organic, handcrafted winemaking results in wines that are distinctly different to those of the larger region. The Pinot Noir for this cuvée comes from a parcel at 400m elevation, with southwest and southeast exposure, creating both strong flavour and acidity. Total production just 800 bottles.
Vinification: Thirty year-old vines in clay and limestone soils in the northeastern area of the Franciacorta region. The soils are markedly different here– with clay and limestone not found elsewhere in the region. Made from only the first pressing of the grapes, with spontaneous fermentation using ambient yeasts for 10 days. Vinification only in oak, and ageing on the lees in used small oak barrels for 42 months. No dosage, no fining and no filtration. January disgorgement.
Match it with: Grilled halibut or tuna steaks, sauced shellfish
- Pinot Noir
- Italy, Lombardy
- Azienda Agricola Divella
- Ready To Drink