Azienda Agricola Alessandra Divella
Spumante Dady Dosaggio Zero
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | Chardonnay |
| Aging | Ageing in barriques and resting on the lees from 2 to 8 years. |
- Traditional method without dosage: No added sugar for a dry and crisp sip
- Grape varieties and origin: Chardonnay and Pinot Noir grown in Gussago, in the heart of Lombardy
- Extended ageing: Maturation in barrique and resting on the lees for 2 to 8 years
- Aroma and flavour: Fruity hints and toasted notes; fresh and mineral taste on the palate
- Serving temperature and pairings: Serve at 6–8 °C; ideal with fish, shellfish, cheeses and white meats
Description
What kind of wine is it
Divella Spumante Dady Dosaggio Zero is a sparkling wine from Lombardy, created from a skilful blend of Pinot Noir and Chardonnay. This Traditional Method wine displays a straw yellow colour with golden highlights, animated by a fine and persistent perlage. On the nose, it offers pleasant fruity aromas intertwined with delicate toasted notes. The palate is dry and stands out for its pronounced mineral freshness. Thanks to its pas dosé nature, it is an excellent companion at the table, enhancing dishes based on fish, shellfish, cheese and white meats.
Where does it come from
This sparkling wine is produced in Gussago, in the heart of Lombardy, precisely reflecting the unique characteristics of the region. The Divella winery operates with a minimalist approach, highlighting the authenticity of the local soils. The decision to create a zero dosage wine stems from the desire to enhance the purity of the grapes, offering a direct expression of the terroir. The distinctive features of this area provide the foundation for a structured and long-lasting profile.
How is it produced
Vinification strictly follows the principles of the Traditional Method, beginning with spontaneous micro-vinifications guided by indigenous yeasts. After this initial phase, the base wine is left to mature in barrels, where it gains complexity. The subsequent bottle refermentation develops slowly and concludes with a very prolonged ageing on the lees, ranging from two to eight years, which gives the palate a deep texture. The total absence of added sugars at the end of the process results in a clean taste, designed to evolve over time.
History and Curiosities
Divella Spumante Dady Dosaggio Zero is a tribute to the sparkling wine tradition, produced in Gussago by Alessandra Divella's Azienda Agricola. This elegant Classic Method pas dosé is created from spontaneous micro-vinifications of Chardonnay and Pinot Noir grapes, using indigenous yeasts. Ageing in barriques and a long period on the lees, ranging from two to eight years, give it a fine perlage and fruity aromas enhanced by elegant toasted notes. On the palate, it is fresh and mineral, ideal for accompanying fish and shellfish dishes.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
Ageing on the lees from two to eight years, pas dosé. Read more
| Name | Divella Spumante Dady Dosaggio Zero |
|---|---|
| Type | White classic method sparkling wine pas dosé |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | Chardonnay |
| Country | Italy |
| Region | Lombardy |
| Vendor | Azienda Agricola Alessandra Divella |
| Story | History and Curiosities Divella Spumante Dady Dosaggio Zero is a tribute to the sparkling wine tradition, produced in Gussago by Alessandra Divella's Azienda Agricola. This elegant Classic Method pas dosé is created from spontaneous micro-vinifications of Chardonnay and Pinot Noir grapes, using indigenous yeasts. Ageing in barriques and a long period on the lees, ranging from two to eight years, give it a fine perlage and fruity aromas enhanced by elegant toasted notes. On the palate, it is fresh and mineral, ideal for accompanying fish and shellfish dishes. |
| Origin | Gussago, Lombardia, Italia |
| Fermentation | From 2 to 8 years |
| Production technique | Classic method (traditional method) pas dosé / zero dosage; spontaneous microvinifications with indigenous yeasts; ageing in barriques and resting on the lees |
| Wine making | Traditional method pas dosé (zero dosage), from spontaneous microvinifications with indigenous yeasts of Chardonnay and Pinot Noir; ageing in barriques and resting on the lees for 2 to 8 years. |
| Aging | Ageing in barriques and resting on the lees from 2 to 8 years. |
| Allergens | Contains sulphites |