Negro Angelo
Maria Elisa Rosè Metodo Classico Nebbiolo d'Alba Extra Brut 2021
| Denomination | DOC Nebbiolo d'Alba Spumante |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Ageing for about 6 months on the lees with bâtonnage; bottle ageing for 60 months on the lees (sur lies). |
Description
What kind of wine it is
Maria Elisa Rosé Metodo Classico is an Extra Brut sparkling wine made from Nebbiolo grapes by the Angelo Negro winery, in the Nebbiolo d’Alba area. The use of the Metodo Classico ensures a rigorous and high-quality secondary fermentation. Visually, it reveals an onion skin pink hue, enlivened by a fine and persistent perlage. On the nose, fragrant aromas of red fruits emerge, leading to a vibrant sip with dynamic acidity. The finish is broad, closing with elegant peppery notes that define its dry and structured character.
Where it comes from
This sparkling wine originates in the Roero, Piedmont, from vineyards located in Monteu Roero. The vines thrive at an altitude between 280 and 320 metres, with a north and north-west exposure ideal for preserving the natural freshness of Nebbiolo. The sandy-limestone soil is a key element, as it imparts a pronounced clarity to the palate. These territorial conditions enhance the original grape variety, resulting in a defined and dry taste texture.
How it is produced
The process begins between late August and early September with a manual harvest. The winery employs cold maceration and gentle pressing, avoiding malolactic fermentation to maintain the original acidic profile. After the secondary fermentation typical of the Metodo Classico, the wine matures for six months with delicate bâtonnage. Finally, a long sixty-month ageing on the lees enriches the wine with complex aromatic nuances, ensuring a structural finesse capable of evolving harmoniously over time.
History and Curiosities
Created in 2004 as an elegant tribute to Giovanni Negro's wife, the Maria Elisa Rosé Metodo Classico encapsulates all the passion of the Negro family. The Nebbiolo grapes, grown on the sandy-limestone soils of the Roero, undergo gentle pressing without malolactic fermentation, thus preserving their vibrant freshness. Thanks to 60 months of ageing on the lees, this noble Extra Brut releases fragrant aromas of red fruits, revealing an extremely fine perlage and a dynamic, enveloping aftertaste that fades into captivating peppery notes.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1670
- Oenologist: Angelo Negro, Gianfranco Cordero
- Bottles produced: 430.000
- Hectares: 65
The passion that fuels our work and the relationship of love and respect that link us so closely to the area are rooted deeply in the past. Ours is a historical family, proud of its roots and of the fact that it has custody of a precious heritage of knowledge and traditions. Read more
| Name | Angelo Negro Maria Elisa Rosè Metodo Classico Nebbiolo d'Alba Extra Brut 2021 |
|---|---|
| Type | Rosé classic method sparkling wine extra brut |
| Denomination | Nebbiolo d'Alba DOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Negro Angelo |
| Story | History and Curiosities Created in 2004 as an elegant tribute to Giovanni Negro's wife, the Maria Elisa Rosé Metodo Classico encapsulates all the passion of the Negro family. The Nebbiolo grapes, grown on the sandy-limestone soils of the Roero, undergo gentle pressing without malolactic fermentation, thus preserving their vibrant freshness. Thanks to 60 months of ageing on the lees, this noble Extra Brut releases fragrant aromas of red fruits, revealing an extremely fine perlage and a dynamic, enveloping aftertaste that fades into captivating peppery notes. |
| Origin | Monteu Roero (CN) |
| Soil composition | Sandy-calcareous |
| Cultivation system | Guyot |
| Harvest | From late August to early September |
| Fermentation | 60 mesi sui lieviti in bottiglia (sur lies) |
| Production technique | Traditional method |
| Wine making | Cold maceration and gentle pressing; no malolactic fermentation; secondary fermentation (traditional method) between April and May following the harvest; ageing for about 6 months on the lees with bâtonnage and subsequent bottle ageing for 60 months on the lees (sur lies). |
| Aging | Ageing for about 6 months on the lees with bâtonnage; bottle ageing for 60 months on the lees (sur lies). |
| Allergens | Contains sulphites |