A pure Nebbiolo sparkling wine, made using the Metodo Classico. This wine is dedicated to Maria Teresa, Daniela’s mother. It was released in 2011 and is Antica Cascina Conti di Roero’s third sparkling wine: a successful experiment by Gigi, a lover of sparkling wines. Even as a sparkling wine, the Nebbiolo retains the characteristics of its primary aromas. The grapes are harvested in late August, before the bunches are fully ripe, when the acidity is still distinctly present.
Soil: sandy with a small percentage of clay and limestone
Bottles: 2,000
Harvest: The grapes are hand-picked in late August into small 20-kg baskets
Winemaking: After careful selection, the grapes are gently pressed immediately following the manual harvest. The resulting must is allowed to settle and then fermented at a controlled temperature (17–18°) in stainless steel tanks. In the spring, the base wine is bottled with the addition of sugar and selected yeasts (“liqueur de tirage”). The bottles are laid horizontally in large stacks in a room maintained at a constant temperature of 12 to 14 degrees, where they remain for at least 18 months for the second fermentation (“prise de mousse”). The bottles then proceed to the “remuage” phase (riddling), which aims to dislodge the sediment from the walls of the bottle and direct it toward the cork of the inverted bottle. This is followed by the “dégorgement” phase (disgorging), during which the bottles are topped off with a small amount of “liqueur d’expédition.” The sparkling wine is then recorked and left to rest for several months before being sold.
Aging: at least 24–36 months on its own yeast in the bottle
Sugar: 4.3 g/L
Serving temperature: 6–8 °C
Food pairings: aperitif, shellfish, sushi and sashimi, Asian cuisine, appetizers, and main courses featuring fish, meat, and grilled vegetables
Our recommendation: raw wild salmon
Best time to drink it: after a day of swimming or at the beach
More about the producer: Antica Cascina dei Conti di Roero
