On Attend Les Invités 2018
Region: Emilia-Romagna

Tasting Notes

Brioche, raspberry and sour cherry on the nose. The tiny bubbles suggest a delicate mousse and the first sip confirms that, with a creamy, sea foam texture. The acids are zesty, but the baked bread and red berry replays have a richness and weight that matches the level of vibrancy. Classic traditional method notes here, but there is an added complexity from the Pinot Noir varietal character that shines through. A true contemplation wine, this would pair beautifully with soft jazz and a special someone.

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 and 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.

Select lots of Pinot Noir are chosen for their high acid levels and hand-harvested when fully ripened. After a brief time on the skins, the juice undergoes primary fermentation using indigenous yeasts. The wine is then racked into bottle, where a secondary fermentation is induced, and sealed with a crown cap closure. It will remain on its spent lees for a minimum of 5 years, whilst being hand-riddled periodically. After the desired level of autolytic conversion has been reached, the wines are disgorged, a dosage of press wine is added and the bottles are sealed under cork and cage.

Wine Type: Sparkling

Variety: Pinot Noir

Classification: DOC

Orientation: N/A

Appellation: Colli Piancentini

Gradient: N/A

Soil: Calcareous marl, shale and limestone

Farming Practices: Organic, biodynamic practices

Residual Sugar: N/A

Alcohol: 12.5

Malolactic: Yes

Botte Size: 750 ml

Acidity: N/A

Other Practices: Sustainable, Certified Organic