Vintage Millesimato 2018
The 2018 vintage opened with a long winter extended until March, with plenty of rainfall, restoring the soil’s water supply. Flowering and subsequent berry set took place regularly and in optimal climatic conditions. Green harvesting became necessary for nearly all varietals in order to curb production. Development was gradual during the summer; a long period of constant fine weather helped the grapes to ripen without the harvest needing to be brought forward. It has been a vintage that demanded the attention of winegrowers in their management of the vineyard in order to achieve the best results possible.
Wine details
Vintage: Millesimato 2018
Winemaker: Paolo Giacosa
Grapes: 100% Pinot Noir
On lees: 60 mesi
Disgorgement: 1 disgorgement per vintage
Growing Area: Loazzolo, Vesime, Bubbio
Alcohol: 12, 50 % by volume
Food: Excellent as an aperitif, with fish and shell-fish dishes. Perfect with ham. An amazing pairing with oysters.
Characters
Light Bodied
Steel Oak
Sugar 0 gr/L Pas dosé
Winemaker's Notes
Colour: Pale rosé with onion skin hues. Fine and persistent “perlage”.
Nose: Complex, deep with hints of red fruits such as raspberry, strawberry, blueberry and blackcurrant fading into bread crust, white fruits and linden blossom. The “saignée” technique allows to express the scent impress of Pinot Nero at its best.
Palate: The structure of the wine continues with a great freshness and an acid tension. The long and mineral finish does not hide the vibrant structure and roundness. A pleasant sapid finish.
Serving: 4 - 6 °C
Cellaring: 15 - 20 years
Vineyard Information
Exposure: E, SE, W, NW
Vines age: 15 - 20 years
Soil: Clay - limestone
Altitude: 450 - 550 m a.s.l.
Harvests: 100% hand-harvested
Training system: Guyot
Farming practices: Sustainable viticulture
Winemaking Information
FERMENTATION PROCESS: Grape bunches are hand-sorted on a vibrating table and chilled with carbonic snow. After destemming and crushing, the must is leaved for 2-4 hours in an inert nitrogen environment. Following the short maceration aimed to the color extraction (saignée), the soft pressing happens with a yield in free-run must of 45%.
This process is “100% screw conveyor free” to handle grapes as gently as possible.
The must is fermented in stainless steel vats at controlled temperature and kept 6 months on lees with bâtonnage.
SPARKLING METHOD: The foam formation is carried out according to the traditional method of fermentation in the bottle, with aging on lees for at least 60 months. We proudly avoid any liqueur d’expédition realising ZERO ROSÉ as Pas Dosé.
The difference is...
Zero Pas Dosé Rosé de Saignée represents the style of Enrico Serafino Alta Langa. The terroir complexity perfectly matches with Pinot Nero vine qualities brought out thanks to the “saignée” technique that gives to the wine a complex structure. The firm decision to avoid any liqueur d’expédition as well as late disgorgement allow ZERO ROSÉ to affirms its greatly appreciated singularity.
