Pinot Grigio SPARKLING WINE
ORGANIC and BIODYNAMIC SPARKLING WINE
spontaneous fermentation, con fondo
Pinot Grigio is genetically descended from Pinot Noir. It derives from a gemmary mutation. This vine is incorrectly called a white grape, but the name itself indicates a non-white grape variety. When grapes ripe, the skin color becomes more or less intense pink. Even if vinified in white it gives coppery colored wines, if vinified in contact with the grape skins wine takes a pink hue, very close to “occhio di pernice”
pink color with onion skin reflections. Pinot Grigio ramato continues a well-rooted tradition known since the times of Serenissima Republic of Venice, when “Ramato” (coppery) was the term referring to Pinot Grigio wine on the sales contracts. In recent years we are witnessing a gradual disappearance of this classic (copper) interpretation in favor of the more “modern and technological” white vinification, where color is removed by the bleaching action of vegetal carbon. However, it is enough to look at a bunch to understand that grape does not deserve to be deprived of its natural “color” and, of course, of its aroma compounds.
Tendone or Abruzzese pergola (in local dialect “la capanne”). Traditional expanded training system characterized by a low density of plants per hectare (1,100-1,600), which favors the natural harmony of the vegetative growth and development of roots, bunches and leaves. In the “capanne” harvesting and pruning are exclusively manual and closely linked to the winemaker and his small peasant property.
Type of soil
Deep clayey soils with veins of limestone.
Cultivated vineyards at 400-500 m a.s.l.
Type of farming
Biodynamic farming with organic and DEMETER certifications. Biodynamic agriculture is important for the microbial life of vineyards and essential for spontaneous fermentation of a biodynamic wine. The use of conventional fungicides weakens the yeast population and inhibits the spontaneous fermentation. Authenticity and individuality of the biodynamic wine comes from its connection to the land and the weather conditions of a given year. Biodynamics gives to wine its place of origin, defined by the French as “Terroir” (territoriality).
PINOT GRIGIO SPARKLING WINE
The ancestral technique of making sparkling wine is based on fermentation in tank blocked at a specific sugar content (must to be cooled at 6°C and with 18g/l of residual sugar) which guarantees, after bottling, the prise de mousse without adding sucrose. Wine referments in bottle and the sparkling wine aging takes place “sur-lie” or rather on its own yeasts which give a cloudy appearance, in contrast to brilliance and brightness of the bubbles of conventional sparkling wines. THE SPARKLING WINE PRODUCED THROUGH THE “ANCESTRAL TECHNIQUE” IS NOT TO BE CONFUSED WITH THE BRUT NATURE, PASDOSÉ OR ZERO DOSAGE, AS THESE PROVIDE THE ADDITION OF SUCROSE DURING THE REFERMENTATION FOR THE PRISE DE MOUSSE.
– RE-FERMENTED WITH ITS MUST
The re-fermenting process in bottle and the prise de mousse take place thanks to the natural residual sugar present in the wine and do not require the addition of sucrose, as it occurs for the Charmat and Champenoise methods. The ancestral technique is difficult to be applied in cold climates, where grapes do not reach full ripeness capable of developing 12.0-12.5% of alcohol in refermentation, so for this purpose there is sugar addition. It is therefore to be considered a sparkling winemaking technique based on the harvest of ripe grapes in hot areas (which have absorbed a lot of energy from the soil), instead of not yet fully ripe grapes for the other methods (Charmat and Champenoise).
SPARKLING WINE characterized by:
– SPONTANEOUS FERMENTATION
Vinification relies on the strength and health of the vineyard to obtain large grapes covered with yeasts, which are essential for spontaneous fermentation.
– WITHOUT ADDED SULFITES (less than 10 Mg/lt)
Biodynamic sparkling wine does not need preservatives, its grapes have all the elements necessary to naturally stabilize and preserve it over time. Spontaneous fermentation cannot occur in the presence of sulfites; adding sulfites to grapes or must in the cellar means removing multiple native yeast populations present on grape skin, which are the main player for every biodynamic wine. A wine of great complexity needs as many yeasts as possible.
– WITHOUT DISGORGING CON FONDO
Not carrying out the disgorgement, these wines are cloudy with distinct bready crust hints due to a greater presence of lees. Immortal bubbles are ever evolving, each bottle is unique and every day it ages and expresses itself. The perfect way to let this sparkling wine to best express itself is storing the bottle upright, in order to allow the lees sediment to follow to the bottom. The sparkling wine with bottom is the genuine and transparent proposal of a sparkling wine without additives: “only a biodynamic wine, which, according to the guidelines, does not require additives, can be drunk unfiltered”.
– NATURAL TARTARIC STABILIZATION
Have you ever found small crystals glinting at the bottom of the bottle? They are harmless tartaric precipitations, it means that wine “caught cold”.
Biodynamic farming does not allow any physical (refrigeration) and chemical treatments. Winter cold temperatures and time naturally stabilize the wine.
The conventional stabilization technique involves chilling a wine at -5/-6°C for 6/7 days, this is costly energy consuming for the sole purpose of avoiding the presence of few milligrams of harmless tartrate crystals in the wine.
Color: pink color with salmon veins, impenetrable due to its cloudiness.
On the nose: fruity notes with hints of wild strawberry and small red fruits.
In the mouth: bubbles carbon dioxide is low, pleasantly tickles the palate and makes the sip perfect, clean and right balanced. Finish with excellent length.
Appetizers and fish starters, fish dishes, vegetarian dishes.
6 – 8°C
Order of service
It really depends on your personal taste. Just pour the wine carefully if you want a clarified glass, or twirl the bottle upside down before pouring, this will jolt the lees to mix into the wine. However, it is important to use the “fondo” (base), because it gives depth, texture and uniqueness to wine
(terroir and grape variety).