Aromatic: soft red berries, toasty, savoury and a touch of salinity. This Brut Rosé offers big, crunchy bubbles. Flavours are fresh and bright, red berries with hints of citrus and a soft minerality. Inherent acidity leads to a long, slightly spicy finish.
Pinot Noir—chiefly associated with the Burgundy region of France— is grown around the world, mostly in cooler climates. The grape’s tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management. When young, wines made from Pinot Noir tend to have red fruit aromas of cherries, raspberries and strawberries. With age, Pinot has the potential to develop more vegetal and earthy aromas that can contribute to the complexity of the wine. Thin skins and low levels of phenolic compounds lend Pinot to producing mostly lightly-coloured, medium-bodied and low-tannin wines that can often go through phases of uneven and unpredictable aging.
The Colli Piacentini which give the DOC its title are the hills to the south of Piacenza, Emilia-Romagna’s most westerly city. These are the foothills of the northern Apennines, which run northwest to southeast through Emilia-Romagna, providing a patchwork of terroirs among their peaks and valleys. Many of the vineyards of the Colli Piacentini are planted on the rolling hills leading up to the northern slopes of the Apennine Mountains. The vineyard soils are composed of a mix of clay, marl, sand and sandstone from the Pliocene epoch.
The rocky soils of the Apennine hills are laced with calcareous marl, shale and pockets of limestone. The grapes are kept struggling for water, striving for better bunches and less canopy. The strong ocean breezes, as well as the winds coming through the Apennine passes, thicken the skins and aid in polyphenolic structure. Biodynamic processes, without the use of fertilizers, are followed in these single spur-cordoned vineyards.
Traditional method sparkling. 24 day fermentation in stainless steel followed by 24 months aging on lees.