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Zero Rosé

Vintage Millesimato 2016

2016 was certainly one of the longest-lasting vegetative cycle in recent years. In fact, from the end of February throughout March, the temperatures dropped and there was plenty of rain. The “late” cold led to a delay in the phenological phases of about 10 days. This delay was made up for during the months of August and moreover in September. Full ripening was achieved in all cases and wines show excellent balance, big bouquets and great structure. The good quantity allows 2016 to be remembered as an outstanding vintage.

Wine details

Vintage: Millesimato 2016

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.


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 vibrant 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.

Download wine's data sheet

technical sheet 2016technical sheet 2015

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