Ballabio
Ballabio Farfalla Pinot Nero Cave Privée Metodo Classico Extra Brut 2015
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | In spring, the composition of the Cuvée takes place by tasting the various batches and assembling all or part of only the best casks and vats. Drawing with selected yeasts in the winery and maturing in our temperature-controlled cellars for years until natural equilibrium is achieved. A further 6 months of ageing occurs in the bottle before marketing. Ageing on the lees for about 8 years. |
Description
Ballabio Cave Privée, awarded by Gambero Rosso with "Bubbles of the Year" - The best sparkling wine in Italy originates in Oltrepò Pavese on the hills of Casteggio. Cave Privée represents the "private cellar" of the company. Initially intended only to create a history of the best vintages, set aside to follow the evolution of the Blanc de Noirs. However, by uncorking the first bottles, the company believed it was right to share such passion through this wine, in a limited number of bottles, with those who know how to appreciate and share its values.
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
- Start up year: 1905
- Oenologist: Carlo Casavecchia
- Hectares: 60
With 100,000 bottles produced per year, the Casteggio-based company is currently owned by Filippo Nevelli and his son Mattia, who, after equipping the cellar with the most modern technologies, have embarked on the path of sparkling wine production, in order to transform the company into an undisputed point of reference for the production of Blanc de Noirs bubbles.
Ballabio is increasingly in line with the principles of sustainable viticulture, deepening the study of biodiversity and preserving the originality of each plot. With an awareness that great labels can only be born from the earth and from scrupulous care of the vineyards.
Only thanks to 50 years of knowledge of the company's wine-growing heritage has it been possible to perfectly regulate plant nutrition, soil tillage, pruning and vine vegetation, limiting all types of intervention in the vineyard and in the cellar.
Over the years, the best Pinot Noir vineyards have been identified, with their calcareous location, which best express the characteristics of the land and the vine. The only labels produced by the Ballabio company are therefore the sparkling ones, which enjoy elegance and structure, olfactory breadth and sharpness of taste.
The winery has sealed the link between Pinot Nero and its place of choice, the Oltrepò Pavese, to become a luminous interpreter and upright guardian of this extraordinary variety.
Every bottle of "Farfalla", in fact, contains the pride of the Nevelli family, their love for the land, for their vineyards and the magic of a unique terroir. Read more
| Name | Ballabio Farfalla Pinot Nero Cave Privée Metodo Classico Extra Brut 2015 |
|---|---|
| Type | White classic method sparkling wine extra brut |
| Denomination | VSQ |
| Vintage | 2015 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Ballabio |
| Origin | Municipalities of Casteggio and Montecalvo Versiggia (Pavia). |
| Climate | Altitude: 350 m. a.s.l. |
| Soil composition | Limestone. |
| Harvest | By hand, with 18-kg crates. |
| Production technique | No addition of liqueur - Zero Dosage. |
| Wine making | Soft pressing of the whole grapes to obtain and ferment only 42% of the flower must, keeping the different vines separate. The must obtained, after natural decantation, is fermented partly in temperature-controlled stainless steel tanks and partly in 700-litre casks. For both situations, after fermentation, the wines remain in contact with the yeasts until spring, preventing malolactic fermentation with the cold. |
| Aging | In spring, the composition of the Cuvée takes place by tasting the various batches and assembling all or part of only the best casks and vats. Drawing with selected yeasts in the winery and maturing in our temperature-controlled cellars for years until natural equilibrium is achieved. A further 6 months of ageing occurs in the bottle before marketing. Ageing on the lees for about 8 years. |
| Allergens | Contains sulphites |
