Cuvage Nebbiolo D’Alba Rose Metodo Classico DOCG
From the world renowned Cuvage winery in Acqui Terme, Cuvage Nebbiolo D’Alba DOCG is the only Metodo Classico Nebbiolo in the world. It is pale salmon pink in color with a fine, very persistent mousse. On the nose there are delicate notes of rose petal and nutmeg, very elegant on the palate with a lovely, balanced finish.
Tasting notesIt is pale salmon pink in colour with a fine, very persistent mousse. On the nose there are delicate notes of rose petal and nutmeg, slightly yeasty and very elegant on the palate with a lovely, balanced finish.
Food pairingsIt can be an ideal aperitif or a perfect match for scallopine, roasted root vegetable dishes with truffles, cobb salad, sauteed fish dishes, caviars and sushi.
At the center of modern day Piedmont, Italy, the historical Roman province of Alessandria, Cuvage was born in 2011 as a sparkling house offering wines that express a unique history. Cuvage specializes in traditional method (metodo classico) and charmat method (Metodo Martinotti) winemaking; it focuses on native varieties like Nebbiolo, Moscato, and Brachetto. Cuvage was founded to emphasize a unique terroir as well as honor the cradle of Italian sparkling wine, which was born in this area in 1895.
This Cuvée is made to highlight the lesser known side of Nebbiolo: the fruit and its nuances.
WINEMAKING / VINIFICATION:
Soft pressing of whole grape.
AGING & BOTTLING:
The “Tirage” takes place between April and May in conjunction with fruit days or flower days of the Biodynamic calendar / From 24 to 30 months “sur lies” / Maturation in the bottle for a minimum of six months after the “Degorgement”.
Second half of September. Grapes are sorted by hand.
Maturation of the Cuvées take place for seven months in steel on its own yeast / does not carry out malolactic fermentation.
Mediterranean — Characterized by multiple microclimates that differ from each other in terms of temperature range, altitude, rainfall, ventilation.
The grapes originate from a mosaic of the areas most renowned for the cultivation of this vine: hills separated by the Tanaro river where we can list the sandy soils of the Roero and the fine white marls of Verduno, a new and surprising expression of the grapes from Barolo. Altitude between 250 and 350 meters above sea level.
Acidity: 7 g/L pH: 2.96 Residual Sugar: 7.2 g/L