Azienda Agricola Alessandra Divella
Spumante Solera Dosaggio Zero
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | Maturation in barrique and resting on the lees for at least 45 months; then disgorgement and bottling without the addition of shipping liqueur (zero dosage). |
- Style and technique: Traditional method with no added sugars, fractional ageing in partially filled barrels
- Grapes and yeasts: Chardonnay and Pinot Noir, spontaneous fermentation with indigenous yeasts
- Extended ageing: maturation in small used barrels and at least 45 months on the lees
- Sensory profile: golden yellow colour, fine perlage; notes of fruit and pastry
- Details and pairings: 0.75 l, 12% vol; ideal with starters, fish, fried foods and flavourful cheeses
Description
What kind of wine it is
The Spumante Solera Dosaggio Zero by Divella is a Traditional Method sparkling wine of great precision that combines accuracy and elegance. The result of a blend that enhances Chardonnay and Pinot Noir, it displays a bright golden yellow colour and a fine, persistent perlage. On the nose, it reveals clear fruity aromas intertwined with refined pastry notes. On the palate, the absence of dosage offers a dry, creamy and enveloping sip. Thanks to its structure, it is ideal for accompanying starters, fish dishes, fried foods and flavourful cheeses.
Where it comes from
This wine is produced in Gussago, Lombardy, on the eastern borders of Franciacorta. The vineyards, located at 350 metres above sea level, benefit from an excellent thermal balance. The soils, rich in clay, fossils and limestone, give the wine a savoury character and vibrant freshness. The hilly environment shapes an extremely clean sip, characterised by a distinct mineral texture that precisely supports the dryness and aromatic depth of this sparkling wine.
How it is produced
The grapes are harvested at the beginning of September, followed by white vinification and spontaneous fermentation with indigenous yeasts in cement tanks and barrels. The heart of the production lies in the Solera system conducted in partially filled barrels, which greatly broadens the aromatic spectrum. The wine then matures with a long ageing on the lees of at least 45 months to gain volume and complexity. The final bottling is carried out strictly without dosage, preserving an authentic profile that remains true to its origins.
History and Curiosities
The Spumante Solera Dosaggio Zero by Alessandra Divella is a vibrant tribute to the Gussago region. Produced with Chardonnay grapes spontaneously fermented with indigenous yeasts, it matures for at least 45 months using the distinctive method of partially filled barrels. The complete absence of added sugars enhances the natural elegance of this wine, with its golden colour and fine, persistent perlage. On the palate, it is creamy and enveloping, ideal for celebrating special moments with seductive notes of fruit and patisserie.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
Ageing on the lees from two to eight years, pas dosé. Read more
| Name | Divella Spumante Solera Dosaggio Zero Metodo Classico |
|---|---|
| Type | White green classic method sparkling wine pas dosé |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Lombardy |
| Vendor | Azienda Agricola Alessandra Divella |
| Story | History and Curiosities The Spumante Solera Dosaggio Zero by Alessandra Divella is a vibrant tribute to the Gussago region. Produced with Chardonnay grapes spontaneously fermented with indigenous yeasts, it matures for at least 45 months using the distinctive method of partially filled barrels. The complete absence of added sugars enhances the natural elegance of this wine, with its golden colour and fine, persistent perlage. On the palate, it is creamy and enveloping, ideal for celebrating special moments with seductive notes of fruit and patisserie. |
| Origin | Gussago, on the eastern borders of Franciacorta, Lombardy, Italy |
| Soil composition | Soils rich in clay, fossils and limestone |
| Harvest | Early September |
| Fermentation | At least 45 months |
| Production technique | Metodo classico (microvinificazioni spontanee; fermentazione in vasche di cemento e barrique usate; affinamento in barrique; sosta sui lieviti almeno 45 mesi; sistema Solera; pas dosé) |
| Wine making | Manual pressing in the wine press and white vinification with spontaneous fermentation in cement vats (50%) and used barriques (50%); ageing in barriques and resting on the lees for at least 45 months; disgorgement and bottling without the addition of liqueur d’expedition (pas dosé). |
| Aging | Maturation in barrique and resting on the lees for at least 45 months; then disgorgement and bottling without the addition of shipping liqueur (zero dosage). |
| Year production | 243 bottles |
| Allergens | Contains sulphites |