This wine gets its name from who looks after the vineyards, who carefully selects the grapes, who produces the wine in the winery and who for years has had an enormous passion for the sparkling wine world, and who in 2011 decided to start this new experience using his own grapes to make a Metodo Classico, after years of experience of making important red wines such as Barolo, Nebbiolo and Barbera… Matteo Giribaldi.
COMPOSITION OF THE CUVÉE: 60% pinot nero, 40% chardonnay
PRODUCTION TECHNIQUE: Harvesting has made manually in the period of late August-early September. The grapes are gently pressed. The fermentation takes place in stainless steel tanks at a controlled temperature of 13-14° C for 28 days. Here the wine remains for some months and during this time we make one batonages a week. In March/April we prepare the wine for the second fermentation in the bottle that will last about 60 days. The wine is refined with its lees for a minimum of 30 months keeping the bottles horizontally in a underground room of the cellar. Following the bottles can be placed on pupitres for manual riddling, careful preparation and essential for the final disgorgement “à la glace”.
TASTING NOTES: A bright yellow color. Aromatic on the nose, elegant and powerful. Hints of dry fruit and honey. Fine bead of tiny, lingering bubbles and attractively dry, savoury palate. A little touch of pastry sensations will make the wine even more graceful and elegant. A long citrus finish.
FIRST VINTAGE PRODUCED: 2013
