This is a well-balanced sparkling wine produced using Pinot Noir grapes, clone 386, from selected grapevines in a small section of a hamlet named TRONCONERO, / PART OF THE MUNICIPALITY OF CASTEGGIO, a parcel that is worked using the same techniques every year so as to guarantee continuity.

The wine owes its creamy bubble to careful processing. The first grape must, which is obtained through gentle and gradual pressing of the grapes, accounts for less than 60% of their overall weight. It is richly acidic, very low in salt, and amounts to a concentrate of aromatic precursors, well balanced in its components to enhance its elegance.

Through a process of fermentation, the must is transformed into wine, which is stored cold on its lees until the spring. The bottling stage begins in April, when the sugar and yeast necessary for the formation of bubbles during the secondary fermentation in the bottle are added to the wine base.

Over around 40 days of slow fermentation in dark, cold cellars the wine becomes enriched with alcohol and is transformed, through the production of carbon dioxide, into SPARKLING WINE. This secondary fermentation phase is followed by a long refining process during which the bottle is kept horizontal and the wine and yeast mature, exchanging precious sensory substances. Refining the wine in the bottle takes years, and it ends as soon as the desired elegance, agreeableness and exquisite complexity have been achieved.

In the disgorgement phase, the yeast contained in the bottle is eliminated and the bottle is topped up with wine from a bottle belonging to the same batch without adding sugar. The result is a genuine sparkling wine, fruit of the vineyard and of time — the time that has been allowed to elapse. TRONCONERO PINOT NERO PAS DOSÉ perfectly balances fruity hints of white peach and pear with hints of toasted nuts and fresh bread. It has an elegant, creamy taste, with a dry aftertaste, long and persistent, and delicately savory and spicy. Ideal as an aperitif, and excellent throughout the meal.