Sparkling Rosé Pinot Noir with a Charmat Method (Prosecco). The grapes are picked by hands in bins of 150 kg. The vinification involves the whole grape soft pressing, the pressing-machine are loaded by gravity with the whole grape. From 100kg of grapes are obtained at the maximum of the “flower” must 55-60l (qualitatively the best because more aromatic, acid, elegant), which is separated from the second pressing.
After clarification, the clear must is racked and fermented with selected yeasts at a temperature of 18 ° C. After a period of aging in steel for about 6 months you start making wine for re-fermentation, it’s clarified and we made the so-called tartarical stabilization. At this point we refilling the autoclave re-fermentation and inoculation of selected yeasts.View more information
The second fermentation takes place at T of 18 ° C, and is aged up to 6 months before bottling. The colour depends on the extraction in pressing-machine Then we can bottling. it is preferable to wait a few months before consumption. Definitely improves with the aging in bottle, if stored properly.
Aging Potential: 2 years
Aging: Second fermentation 6 months (Charmat Method)
Appellation: Pinot Nero Vino Spumante Brut Rosè
Bottle size: 0.75
Grape: Pinot Noir
Pairing: Starters, fish and shell-fish based dishes and meat
Production: 8,000 bottles
Serve: 6/8 °C
Type of wine: Sparkling
Carlo Giorgi di Vistarino introduced the pinot nero grape to the Oltrepo Pavese between the end of the 19th century and the beginning of the 20th century, going on to win awards in both London and Paris for the sparkling wines thus produced. His work was taken further by Ottaviano and Carlo, and is today in the hands of Ottavia Giorgi di Vistarino.Find out more
With 400 hectares on a single tract of land, including 80 hectares planted with vines, 12 farmsteads, an historic village and an inn, Travaglino is a world of emotions, where vines, men and landscape reveal the complexity and beauty of an area rich in history, traditions, flavours … and an extraordinary propensity for winegrowing.