A mono-varietal sparkling wine made from Nebbiolo using the classic method. It was dedicated to Daniela's mother (one of the winery's owners), Maria Teresa. Nebbiolo retains its essential flavours when vinified into a sparkling wine. The grapes are harvested at the end of August, before the grapes are fully ripe, when the acidity is still very noticeable.
Vineyard age: 20 years.
Grapes are harvested by hand into 20kg boxes at the end of August.
Vinification: immediately after manual harvesting and careful selection, the grapes are gently pressed. The must is left to settle and then fermented at a controlled temperature of 17-18°C in steel tanks. In spring, the base wine is bottled with sugar and selected yeasts ("liqueur de tirage"). The bottles are placed horizontally in large crates and aged at a constant temperature of 12-14°C for at least 18 months, during which time the prise de mousse (2nd fermentation) takes place. Subsequently, the bottles undergo a "remuage" (shaking) to separate the sediment from the bottle walls and encourage it to move towards the bottle cork, which is now upside down. This is followed by "dégorgement" (degorgement or removal of sediment) and the pouring of a small dose of "expedition liqueur" into the bottles. The sparkling wine is then corked and left in the bottle for several months before being put on sale.
Ageing: at least 24-36 months in bottle, on its own yeast.
Shiny soft pink, with a fine, persistent pearlage. It has an open aroma reminiscent of crusty bread and flavours of cherry and rose. Elegant, fresh and spicy flavour, with good acidity and a distinct note of rose.