Tenuta Il Bosco
Oltrepo Pavese Metodo Classico Pinot Nero Brut Nature 2019
Other years:
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 maturation on the lees in the bottle last about 48 months, followed by around 3 months after disgorgement. |
| Other years | 2020 |
- Metodo Classico Brut Nature: No dosage, 0 g/L residual sugars, dry and precise taste
- Grape variety and vintage: 100% Pinot Noir, harvested in 2019, alcohol content 12.5%
- Ageing on the lees: Approximately 48 months maturation in bottle, followed by 3 months after disgorgement
- Aromatic profile: Notes of bread crust, pastry, rose, acacia, redcurrant and citrus fruits
- Pairings and serving: Ideal with sashimi and shellfish; serving temperature 8–10°C
Description
What kind of wine it is
Oltrenero Brut Nature from Tenuta Il Bosco is a refined Lombard sparkling wine made using the Traditional Method from Pinot Noir grapes, designed to offer a dry and rigorous profile. The complete absence of dosage enhances a pronounced freshness and vibrant savouriness, perfectly balanced with a creamy mousse. On the nose, it reveals complex bouquets of bread crust and patisserie, combined with elegant fragrances of rose and acacia. On the palate, it recalls the characteristics of the grape variety with notes of small red fruits, apple and citrus, finishing with a persistent finale enriched by toasted and almond nuances.
Where it comes from
The grapes come from the heart of Oltrepò Pavese, on the hills of Zenevredo. The deep soils, formed from ancient morainic deposits, are characterised by a clayey, silty and calcareous matrix, rich in marl. The area's cool microclimate preserves the grapes' acidic tension, giving the wine a distinctive aromatic finesse. Cultivation is carried out using the Guyot system on vines over thirty years old, with low yields to encourage high concentration. This approach allows the roots to absorb from the soil that mineral tension which expresses the authentic identity of the territory.
How it is produced
Production begins with the manual harvesting of the finest Pinot Noir bunches. Gentle whole-bunch pressing allows for the extraction of only the noblest fraction of the free-run must, which is statically decanted before fermentation at a controlled temperature. The base wine matures until spring in a combination of stainless steel tanks and oak barrels. The prise de mousse takes place according to the Traditional Method, followed by a prolonged ageing on the lees for around forty-eight months. After disgorgement, the sparkling wine rests further to consolidate its authentic profile, with no addition of sugars.
History and Curiosities
Oltrenero Brut Nature 2019 embodies the spirit of Oltrepò Pavese. Tenuta Il Bosco produces this Traditional Method only in the best vintages, using hand-picked grapes from vines over thirty years old located in Zenevredo. Under the guidance of oenologist Piernicola Olmo, this pure Pinot Noir matures on the lees for around 48 months. The result is an enveloping pas dosé, with no added sugars, offering an authentic tasting experience that enhances the vibrant mineral savouriness of this Lombard excellence.
Awards
-
2019
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2019
2One of the most prestigious wine guides in Italy.
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2019
3Italian Sommelier Association (AIS) guide
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1987
- Oenologist: Piernicola Olmo
- Bottles produced: 1.000.000
- Hectares: 152
During the Middle Ages the town was called Zenevredo della Pusterla, thanks to the fact that almost all of its territory belonged to the Monastery of Santa Maria Teodote, which was also known as "della Pusterla" because of a small door (postierla) opened up in the 12th century in the wall surrounding the building, which gave direct access to the world outside, without having to pay any duties.
But what is the history of grape-growing and wine production in the Oltrepò Pavese? It was probably the Barbarians who gave this name to the lands they encountered after having crossed the River Po, descending from the North. Inhabited by Ligurians and Insubrian Gauls, the Oltrepò passed under Roman dominion following the famous battle of Clastidium (present-day Casteggio), which took place in 222 B.C.
Under the Romans the area underwent considerable development, due in part to the construction of major communication routes. At that time, as we learn from the chronicles of Pliny the Elder, viticulture was practised successfully and, as Columella relates, good wines were available for drinking. After the fall of the Western Roman Empire, it was the Barbarians who occupied this area. In the Middle Ages, famous noble and clerical families took turns in holding sway over the region.
The Malaspinas, Viscontis, Beccarias, Dal Vermes and Sforzas controlled the area and wrote the story of the Oltrepò, also leaving a trace of their long-held power in the watchtowers, castles, churches and splendid mansions that one can still admire in the towns and villages around Pavia.
For centuries the Oltrepò was a much fought-over zone. As a result of peace treaties, it passed into the hands of the great powers of the time: France, Spain, and then Austria which, under the reign of Maria Theresa, ceded the Oltrepò to the crown of Sardinia under the Treaty of Worms (1743).
The early studies on ampelography and cadastral censuses carried out towards the end of the 18th century bear witness to the area’s important vocation for wine production and for the significant diffusion of viticulture. At the beginning of the 19th century, after a brief return to French dominion under Napoleon, the Oltrepò once again became part of the Kingdom of Sardinia and it was in this period that the vine-growers of Piedmont began cultivating the Pinot Nero variety in the lands to the east of the historic Langhe, Asti and Monferrato zones. Read more
| Name | Oltrenero Oltrepo Pavese Metodo Classico Pinot Nero Brut Nature 2019 |
|---|---|
| Type | White classic method sparkling wine pas dosé |
| Denomination | Oltrepò Pavese Metodo Classico DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Tenuta Il Bosco |
| Story | History and Curiosities Oltrenero Brut Nature 2019 embodies the spirit of Oltrepò Pavese. Tenuta Il Bosco produces this Traditional Method only in the best vintages, using hand-picked grapes from vines over thirty years old located in Zenevredo. Under the guidance of oenologist Piernicola Olmo, this pure Pinot Noir matures on the lees for around 48 months. The result is an enveloping pas dosé, with no added sugars, offering an authentic tasting experience that enhances the vibrant mineral savouriness of this Lombard excellence. |
| Origin | Zenevredo Hills, province of Pavia, Lombardy, Italy |
| Climate | Cool microclimate |
| Soil composition | Deep, clayey-silty-calcareous soil with the presence of marl |
| Cultivation system | Guyot |
| Plants per hectare | 4500 plants/ha |
| Yield per hectare | 70 quintals/ha |
| Harvest | Third week of August |
| Fermentation temperature | 18 °C |
| Fermentation | Approximately 12 days |
| Production technique | Traditional Method (second fermentation in bottle) |
| Wine making | Selection of the finest Pinot Noir grapes; hand harvesting in 16 kg crates; gentle whole cluster pressing with extraction of 45% of the free-run must; static settling for 12 hours at 16°C; alcoholic fermentation for about 12 days at 18°C; maturation until spring in stainless steel tanks and large oak barrels; second fermentation in bottle using the Traditional Method; ageing on the lees in bottle for about 48 months; resting for about 3 months after disgorgement; Brut Nature with no sugar added after the second fermentation. |
| 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 maturation on the lees in the bottle last about 48 months, followed by around 3 months after disgorgement. |
| Total acidity | 7.0 gr/L |
| Allergens | Contains sulphites |