Passions are the vital energy of work and since rock is the other great passion of Marco & friends, then also in the cellar you go to music anytime and anywhere, because we are sure of it: Pinot Nero likes it too.
Positive vibrations and rock rhythm to always work respecting the raw material with accurate and delicate movements, following nature and gravity. Healthy grapes, whole bunches, maceration and fermentation in steel tanks or wooden vats, refinements in barriques and tonneaux, always different by place and year to extract the maximum natural potential from each vineyard.
The Brut TRE CLASSICO is my youngest sparkling wine, suitable for the ritual of the aperitif or in combination with first courses. I wanted it to be very dry and acidic, to match the structure which - although apparently fresh - suggests the future evolution in the bottle.
The Brut QUATTRO is the most classic and perhaps the most muscular sparkling wine in the cellar, the one you can drink at any time of the day, with meals or alone. The bottling for the second fermentation normally takes place in spring, assembling bases from different vintages, adding a small part of Solera reserve aged in wood.
The grapes are harvested manually only when they have reached full sugar and polyphenolic ripeness. Part of the bunches are not de-stemmed. The duration of maceration depends on the years and the characteristics of the grapes, and can vary from 10 to 20 days, at a controlled temperature.
Pas Dosé or they call Dosaggio Zero or Pas Operé, or even Brut Nature) is the most difficult challenge for a Classic Method producer, as it works "without make-up". Pas Dosé is the sparkling wine that must stand alone: this is why it is produced only when the bottle has a good structure, a great balance.
TPS is the exception to my Pinot Nero project. It is an important, powerful and concentrated red wine, which undergoes a long aging in wood.
Extra Brut SUPER-SEI comes from a very careful and particular blend of wines from numerous vintages, part of which comes from an old reserve aged in wood. It stood on the lees for over 6 years before being disgorged.
I am a great lover of the Rosé Classic Method, but I am also unfortunately aware that in Italy we have done everything to ruin this product. Too many producers thought it was enough to color a sparkling wine pink to make it salable. As Champagne enthusiasts know well, Rosé is normally the highest expression of a Pinot Noir-based sparkling wine.
Extra Brut NOVE is born from the assembly of different vintages, of which a part of Riserva Metodo Solera aged in wood. It stood on the lees for over nine years before being disgorged.
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