Oltrenero
Oltrepo Pavese Metodo Classico Pinot Nero Brut Nature 2020
| Denomination | DOCG Oltrepo' Pavese Metodo Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | At the end of this period, the wine matures partly in stainless steel vats and partly in large oak barrels until the spring following the harvest. The second fermentation and ageing on the lees in the bottle last for about 48 months, followed by 3 months after disgorgement. |
- Grape variety and style: Classic Method Brut Nature sparkling wine made exclusively from Pinot Noir
- Ageing on the lees: 48 months in the bottle without added sugar
- Complex aromas: notes of bread crust, rose, acacia, citrus, redcurrant and raspberry
- Taste and finish: dry, savoury and fresh with a persistent toasted and almondy finish
- Serving and format: 0.75 L bottle, fine perlage, serving temperature 8–10 °C
Description
What kind of wine is it
Oltrenero Brut Nature is a white Traditional Method wine made from Pinot Noir grapes. In the glass, it displays a straw yellow hue with golden highlights, enhanced by a fine perlage and a creamy mousse. The aromatic bouquet combines notes of citrus and small red fruits with clear hints of bread crust and floral nuances. On the palate, it stands out for its dry, taut and deep sip, driven by a vibrant savouriness that leads the tasting towards a persistent toasted finish.
Where does it come from
This label originates in Lombardy, among the hills of Zenevredo, in the heart of Oltrepò Pavese. The vines benefit from a cool microclimate and sink their roots into clay and limestone soils of morainic origin. The soil composition, rich in marl, ensures excellent water retention and imparts a distinct mineral profile to the grapes. These environmental factors are essential for preserving the freshness and aromatic precision necessary to authentically express the character of the region.
How is it produced
After manual harvesting by individual plot, the whole bunches undergo a gentle pressing to extract only the free-run must. Following decantation and alcoholic fermentation, the base wine matures in stainless steel and large oak barrels. The secondary fermentation strictly follows the Traditional Method, with forty-eight months of ageing on the lees. The subsequent disgorgement takes place with no sugar dosage whatsoever, resulting in a pure, clear and essential taste.
History and Curiosities
Born in the Oltrepò Pavese at Tenuta Il Bosco, Oltrenero Brut Nature 2019 is an outstanding Metodo Classico, produced without dosage in a limited edition. This pure Pinot Noir is aged for 48 months on the lees, developing a sumptuous and savoury palate, enhanced by elegant aromas of bread crust, blackcurrant and citrus fruits. The meticulous craftsmanship of each vintage is confirmed by prestigious international awards, including the WineHunter gold medal and 93 points from Wine Enthusiast.
Awards
-
2020
90/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2020
2One of the most prestigious wine guides in Italy.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1987
- Oenologist: Cristiano Trambusti
- Bottles produced: 680.000
- Hectares: 100
But what is the winemaking history of the Oltrepò Pavese? It was probably the Barbarians who named the land they encountered after crossing the river Po on their way down from the north. Inhabited by the Ligurians and the Insubri Gauls, Oltrepò came under Roman domination after the famous battle of Clastidium (today's Casteggio) in 222 BC.
With the Romans, the territory underwent strong development, thanks also to the construction of the main communication routes. At that time, as recorded in the chronicles of Pliny The Elder, viticulture was successfully practised and, as Columella recounts, good wines were drunk. After the fall of the Western Roman Empire, it was the Barbarians who occupied these lands.
In the Middle Ages, famous noble and clerical families took over the territory. It was the Malaspina, the Visconti, the Beccaria, the Dal Verme, and the Sforza who controlled the territory and signed the history of the Oltrepò, leaving traces of their ancient power also in the towers, castles, churches and beautiful palaces that can be admired today in the towns and villages of Pavia.
Over the centuries, Oltrepò has been a much disputed land. Through peace treaties it passed into the hands of the great powers of the time: France, Spain, then Austria, which, under the reign of Maria Luisa, ceded Oltrepò to the crown of Sardinia with the Treaty of Worms (1743).
The first studies on ampelography and the cadastral censuses carried out at the end of the 18th century testify to the high oenological vocation of the territory and the great diffusion of viticulture. At the beginning of the 19th century, after a brief return to the French under Napoleon, Oltrepò was still part of the Kingdom of Sardinia, and it was during this period that Piedmontese winegrowers began cultivating Pinot Noir grapes in the lands east of the historic Langhe, Asti and Monferrato areas. It was only from 1860 that the Oltrepo became Lombard territory.
In this land also known as 'Old Piedmont', Italian sparkling wine production began at the end of the 19th century, thanks to the Pinot Nero grapes, an excellent vine particularly suited to being vinified in white and then giving rise to noble sparkling wines produced with the classic method.
The winery has been owned by the Zonin family since 1987, who, having understood the value of this territory, expanded the area under vine from the initial 30 hectares to the current 104 (of which 84 are under vine). In this expansion phase, priority was given to the great wealth of noble native varieties such as the amazing Croatina and Barbera, which achieve exceptional quality standards here. But the undisputed king of the estate and the princely variety of Oltrepò, is Pinot Noir, which has expressed all its class and personality here for over two centuries. In fact, currently about 75% of the Pinot Noir cultivated in Italy is located in the Oltrepò Pavese. Read more
| Name | Oltrenero Oltrepo Pavese Metodo Classico Pinot Nero Brut Nature 2020 |
|---|---|
| Type | White classic method sparkling wine pas dosé |
| Denomination | Oltrepò Pavese Metodo Classico DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Oltrenero |
| Story | History and Curiosities Born in the Oltrepò Pavese at Tenuta Il Bosco, Oltrenero Brut Nature 2019 is an outstanding Metodo Classico, produced without dosage in a limited edition. This pure Pinot Noir is aged for 48 months on the lees, developing a sumptuous and savoury palate, enhanced by elegant aromas of bread crust, blackcurrant and citrus fruits. The meticulous craftsmanship of each vintage is confirmed by prestigious international awards, including the WineHunter gold medal and 93 points from Wine Enthusiast. |
| Origin | Zenevredo (PV), Lombardy, Italy |
| Climate | Cool microclimate |
| Soil composition | Deep, clayey-silty-calcareous soil with the presence of marl. |
| Plants per hectare | 4500 plants per hectare |
| Yield per hectare | 70 quintali per ettaro |
| Harvest | Third week of August 2019 |
| Fermentation temperature | 18 °C |
| Fermentation | Second fermentation in the bottle with ageing on the lees for approximately 48 months, followed by about 3 months after disgorgement. |
| Production technique | Traditional Method (second fermentation in bottle) |
| Wine making | Manual harvesting in small crates; gentle pressing of whole bunches with extraction of 45% free-run must; static settling for 12 hours at 16°C; alcoholic fermentation for about 12 days at 18°C; maturation of the base wine partly in stainless steel tanks and partly in large oak barrels until the following spring; second fermentation in the bottle (Traditional Method) with ageing on the lees for about 48 months, followed by about 3 months after disgorgement; Brut Nature with no dosage (no sugar added). |
| Aging | At the end of this period, the wine matures partly in stainless steel vats and partly in large oak barrels until the spring following the harvest. The second fermentation and ageing on the lees in the bottle last for about 48 months, followed by 3 months after disgorgement. |
| Total acidity | 7.0 gr/L |
| Allergens | Contains sulphites |