The 2017 vintage growing year will be remembered for its April frost damage and very hot and dry climate. This is why the conditions were perfect in terms of plant protection. In September, temperatures dropped appreciably with considerable differences between day and night temperatures. This situation helped especially the polyphenolic profile of the red wine grapes with a medium-long vegetative cycle. 2017 can certainly be remembered as one of the earliest years with healthy and complex grapes.
Vintage: Millesimato 2017
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.
Sugar 0 gr/L Pas dosé
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
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
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.
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.