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 | 6 months on yeasts with bâtonnage followed by bottle ageing on the lees for 60 months. |
Description
Extra Brut Classic Method sparkling rosé from Piedmont, 13% ABV, produced by Negro Angelo. 100% Nebbiolo, 2021 vintage. A Classic Method born from the passion of a historic family, proud of their roots and proud custodians of a precious heritage of knowledge and traditions. Cold maceration, soft pressing, aging on the lees for approximately 6 months with battonage, and 60 months in bottle "sur lies". Fresh and fragrant aromas of red fruits, for a fine and persistent perlage. A wine with a punchy flavor, dynamic acidity, a broad and enveloping aftertaste, and a finish with 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 |
| Origin | Monteu Roero (Cuneo) |
| Climate | Altitude: 280-320 m. a.s.l. Exposure: North, North-West. |
| Soil composition | Sandy, calcareous. |
| Cultivation system | Guyot |
| Harvest | By hand, with crates between the end of August and the beginning of September. |
| Wine making | Grapes are softly pressed followed by cold maceration. The bottle fermentation occurs between April and May after the harvest, and malolactic fermentation is not carried out. |
| Aging | 6 months on yeasts with bâtonnage followed by bottle ageing on the lees for 60 months. |
| Allergens | Contains sulphites |