PINOT NERO Spumante Classical Method Oltrepò Pavese DOC GRAPES Pinot Nero 100% PRODUCTION AREA Cultivated in vineyards owned by the Calvi family, situated on the hills of the Versa Valley in the communes of Canneto Pavese and Montù Beccaria. SOIL TYPES The soils found in our vineyards are predominantly clay and calcareous in nature. They possess a alkaline pH throughout, with elevated potential for cationic exchange. EXPOSUR: East to west; north-east to north-west facing ALTITUDE: From 140m to 200m above sea-level. GRADIENT: From 22% to 25% METHODS OF TRAINING Cordon training with simple Guyot pruning, typical of the region. The vineyards are planted with about 5500 vines per hectare. THE HARVEST By hand after careful examination of the indices of ripening. VINIFICATION The grapes are picked into crates and de-stemmed. They then undergo the process of cryo-maceration, when they are kept on the skins for 24 hours at 2° C. The must is separated from the pomace with gentle pressing and, after cold static racking, is fermented at a controlled temperature of between 18-20° C: this permits greater production of extract form the skins. The wine is then kept at a low temperature. In the spring, the ‘cuvèe’ is prepared by mixing the wine base with wine from previous vintages to give a harmonious blend. A sugar-beet syrup is added together with selected yeasts and the wine is then bottled and kept at 15-18° C for twelve months. During this time, it undergoes re-fermentation on the lees (sur lies). After remuage and degorgement it undergoes a further period of fermentation in bottle. CHARACTERISTICS Light straw-yellow in colour, it is fully sparkling with very fine perlage; the perfume is ample, fragrant with elegant yeasty notes; the flavour is rich, smooth and noble. MATCHING WITH FOOD The perfect aperitif, it is also delicious with starters and fish dishes. Serve at 7-8° C.