Cuvée "Carlo Negri" Metodo Classico Nino Negri
This authentically specialty is the maximum expression of the quality, the elegance and the refinery of the Nino Negri winery. It is a particular sparkling wine produced with a minimum quantity (about 5000 bottles) since the 1979 and it is dedicated to Carlo Negri, the son of the founder, one of the first Italian oenologists. It is produced with the classic method in the Nino di Chiuro cellar and it is made of 50% chardonnay, 35% pinot nero and a part of 15% chiavennasca grapes. It belongs to the BRUT sparkling wines and it is added the liquer d’expedition when the disgorging. This method is typical of the champenois. The Pinot nero and the chiavennasca are cultivated in the Valtellina while the Chardonnay comes from Trentino. The chiavennasca is cultivated with the Guyot method and the pinot nero with te cordon spur pruning. Both of them are cultivated on sandy soils exposed at south located at 450-500 meters. The chiavennasca grapes are picked at the half of October when the grapes are rich of aromas and acidity. The fermentation takes place under temperature control with selected yeasts. Then it ferments is French oak barrels. The pinot negro is picked in the first decade of September and they are vinified with the same method. The sparkling process is made with the classic method. The maturation lasts 15 months on the yeasts; on the back of the label is remarked the time of the dégorgement then indicates the end of the elaboration of the classic method.
Characteristics of the Cuvée Carlo Negri Spumante Brut metodo classico
It has exuberant white foam and the perlage is fine and persistent. It has a shiny and light gold color. The smell is fine with a remarkable fragrance of the bread crust together with apple, berries, currant, blueberry and laurel. The taste is dry, full, sapid and clean but also very elegant with a prune and almond end long persistent.
Suggested pairings with this Cuvée of the Valtellina
The sparkling Brut Cuvée Carlo Negri is perfect as appetizer or with Mediterranean food. It is perfect also with bakery. It must be served at 6-8°C and the proof is 12,5%.