Cherubini
Subsidium Dosaggio Zero
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | Chardonnay, Pinot Nero |
| Aging | After a minimum ageing of 60 months, disgorgement is carried out; the same wine is used for topping up. |
- Grape variety: Chardonnay and Pinot Noir blend, white sparkling wine without vintage indication
- Ageing: Minimum 60 months on the lees, then disgorgement and topping up with the same wine
- Vinification: Fermentation in concrete tanks with minimal intervention in the cellar
- Flavour profile: Presence of oxidative notes, pronounced minerality and a clean, dry finish
- Pairings: Recommended for starters, lean fish and cheeses, to be served at 6–8 °C
Description
What kind of wine it is
Cherubini Subsidium Brut Nature is a Classic Method sparkling wine from Lombardy, created from a harmonious blend of Pinot Noir and Chardonnay. It displays a golden colour with ochre highlights, introducing a deep aromatic profile with captivating oxidative notes. On the palate, it reveals itself as a dry, characterful pas dosé wine, supported by a pronounced minerality that gives it vigour and a solid structure. The finish is clean and dry, making it ideal for accompanying starters, lean fish and cheeses, elegantly balancing their savouriness.
Where it comes from
This wine originates from the Brescia hills within a nature park, located beyond the eastern borders of the Franciacorta region. The vines sink their roots into calcium-rich soils with a clay substrate and underground water tables, imparting a distinct mineral imprint to the sip. The microclimate, marked by constant breezes and significant temperature variations, promotes excellent flavour precision and a lively acidity, giving the product the dry and taut character typical of this area.
How it is produced
Between late August and early September, Pinot Noir undergoes a gentle whole-bunch pressing, while Chardonnay is softly pressed. The grapes ferment separately in cement tanks before being blended in spring. The subsequent prise de mousse follows the Classic Method, with at least 60 months of ageing before disgorgement. The final topping up is carried out exclusively with the same wine, ensuring a strict zero dosage that enhances the oxidative style intended by Cherubini.
History and Curiosities
Born in a nature park on the Brescia hills, it expresses a viticulture that respects the land. Chardonnay and Pinot Noir are vinified in concrete tanks, enhancing the minerality of the soils. After the spring blending, this classic method pas dosé is aged for at least 60 months. Without the use of pesticides and topped up with the same wine, it highlights a solid structure, oxidative notes and an intense sensation of vigour.
Tasting notes
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
These soil characteristics combined with a constant light breeze and temperature variations give the wines minerality and acidity typical of the production terroir. Conventional agricultural tools such as weed killers or pesticides are not used.
The agricultural and winemaking philosophy is aimed at intervening as little as possible both in the vineyard and in the cellar, hence the choice to produce classic methods with Zero Dosage with only refinements in cement tanks that guarantee products with the maximum expression of the territory of origin. Read more
| Name | Cherubini Subsidium Brut Nature |
|---|---|
| Type | White classic method sparkling wine pas dosé |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | Chardonnay, Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Cherubini |
| Story | History and Curiosities Born in a nature park on the Brescia hills, it expresses a viticulture that respects the land. Chardonnay and Pinot Noir are vinified in concrete tanks, enhancing the minerality of the soils. After the spring blending, this classic method pas dosé is aged for at least 60 months. Without the use of pesticides and topped up with the same wine, it highlights a solid structure, oxidative notes and an intense sensation of vigour. |
| Origin | Hills of Brescia, beyond the borders of eastern Franciacorta (Lombardy, Italy) |
| Soil composition | Limestone-rich soils with a clay substrate and underground aquifers |
| Harvest | Late August - early September |
| Fermentation | Minimum 60 months |
| Production technique | Traditional method (pas dosé), vinification in concrete vats |
| Wine making | For the Pinot Noir, I very gently crush the whole grapes, while for the Chardonnay I carry out a classic soft pressing. I vinify the crus separately in concrete and proceed with blending after the spring resting period, at the moment when the prise de mousse begins. |
| Aging | After a minimum ageing of 60 months, disgorgement is carried out; the same wine is used for topping up. |
| Allergens | Contains sulphites |