Italian sparkling wines are produced using three main methods: Metodo Classico, the tank method, and the Asti method. The resulting wines have very different flavours, and each one reaches its best potential with different grapes.
Metodo Classico (or “Champagne” method) wines are typically made from Chardonnay – a semi-aromatic grape. Rosé versions are sometimes made from 100% Pinot Nero, and in some cases are blended with Chardonnay. The best wines have very elegant flavours of toasted bread or brioche.
This sparkling rosé wine from award-winning winemaker Fabrizio Francone is a delightfully unusual bubbly. It is made from Nebbiolo, which is normally reserved for the legendary reds of Piedmont: Barolo and Barbaresco. It was made using the classic method – similar to the way Champagne is made. The grapes were hand-harvested in late summer from the winemaker’s family vineyard in Neive. After crushing, the juice was left in contact with the skins for a few hours to absorb the distinctive Nebbiolo flavours, and then fermented at 16°C. Finally, it was aged in the bottle on its lees for three years – a very long period for a rosé. This extended ageing smoothened the muscular and coarse tannins Nebbiolo is famous for, and helped the wine to develop a velvety, delicate character.