Moratti (Castello di Cigognola)
Moratti Cuvée dell'Angelo Metodo Classico Pas Dosé Millesimato 2015
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| Denomination | Oltrepò Pavese Metodo Classico DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | 72 months on yeast. No sugar added after disgorgement. |
Perlage
Perfume
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
Producer
Moratti (Castello di Cigognola)
From this winery
- Hectares: 10
At the moment there are 10 ha of Pinot Noir dedicated to the production of quality sparkling wines. In the next two years 7 more hectares will come in production.
The vineyards are in four different areas with four different exposures: Pizzarello North-West, La Maga North, Vigna Est Est, Talanca North-Est.
Potential grape production at the moment ( depending on vintages) is max.70.000 kg. ( 7.000 kg. per ha) to get in two years up to 120.000 kg.
The yield in wine is even lower because we only use the very first crushing for our Cuvées: the yield in wine never exceeds 50%. Then potential in bottles is between 40 and 72 thousand a year.
Out of this bottles circa 30% is destined for a natural Rosè: soft skin contact of the must. 10% is destined to Cuvée dell’Angelo. The remaining 60% is for the different bases which will be blended in our Cuvée ‘More either Brut or Pás Dosè.
Tirage: wine stays on lees for a minimum of 36 up to 72 months.
Disgorgement and Dosage: for the dosage we never decide by a protocol but on the results of a blind tasting made by a panel of experts. Each time we do prepare in advance samples with different quantities of sugar and mix them blind in a tasting with other champagnes. Depending on the results of the tasting we then decide the quantity to add to the wine. Thanks to this method we can have the best expression out of all bases, preserving the same tension and at the same time their diversity, and may be with different dosage for the same base.
Tension: the stylistic tension we work towards is the result of the company shared awareness. From the vineyard to the winemaking is a long process made of constant analysis, careful attention, experimentation, incessant tastings in order to get to the Cuvée we are looking for.
The Moratti label: like for the famous “french maison”, the Moratti family has decided to put upfront their name. A confident decision which shows the resolution for the investment made. Not only for the wine label though for a project which represents an independent player who cares for the surrounding environment .Attention to the sustainability and respect for the human being are put in the focus.
In 2020 they were rewarded: Castello di Cigognola Gian Marco and Letizia Moratti Rosé was awarded by Merum (1 heart) and the bronze medal by The Italian WIne Competition; Castello di Cigognola Gian Marco and Letizia Moratti Dodici Dodici was awarded the silver medal by The Wine Competition; Castello di Cigognola Gian Marco and Letizia Moratti Barbera Provincia di Pavia Barberasso 2018 was awarded by Luca Maroni with 92 points and the bronze medal by The Italian Wine Competition; Castello di Cigognola Gian Marco and Letizia Moratti Cuvèe 'More Brut was awarded by Merum (1 heart), by The Wine Hunter (Rosso), Luca Maroni with 90 points and the silver medal by The Wine Competition; Castello di Cigognola Gian Marco and Letizia Moratti Cuvèe dell'Angelo 2012 was awarded by Merum (1 heart), by The Wine Hunter (Gold), by Bibenda with 5 bunches, by Doctor Wine with 96 points and the gold medal by The Wine Competition; astello di Cigognola Gian Marco and Letizia Moratti La Maga was awarded the silver medal by The Wine Competition; Castello di Cigognola Gian Marco and Letizia Moratti cuvèe 'More Pas Dose was awarded by Merum (2 hearts) and Gambero Rosso with 3 red glasses; Castello di Cigognola Per papà was awarded by The Wine Hunter (Rosso) and with the bronze medal by The Wine Competition. Read more
The vineyards are in four different areas with four different exposures: Pizzarello North-West, La Maga North, Vigna Est Est, Talanca North-Est.
Potential grape production at the moment ( depending on vintages) is max.70.000 kg. ( 7.000 kg. per ha) to get in two years up to 120.000 kg.
The yield in wine is even lower because we only use the very first crushing for our Cuvées: the yield in wine never exceeds 50%. Then potential in bottles is between 40 and 72 thousand a year.
Out of this bottles circa 30% is destined for a natural Rosè: soft skin contact of the must. 10% is destined to Cuvée dell’Angelo. The remaining 60% is for the different bases which will be blended in our Cuvée ‘More either Brut or Pás Dosè.
Tirage: wine stays on lees for a minimum of 36 up to 72 months.
Disgorgement and Dosage: for the dosage we never decide by a protocol but on the results of a blind tasting made by a panel of experts. Each time we do prepare in advance samples with different quantities of sugar and mix them blind in a tasting with other champagnes. Depending on the results of the tasting we then decide the quantity to add to the wine. Thanks to this method we can have the best expression out of all bases, preserving the same tension and at the same time their diversity, and may be with different dosage for the same base.
Tension: the stylistic tension we work towards is the result of the company shared awareness. From the vineyard to the winemaking is a long process made of constant analysis, careful attention, experimentation, incessant tastings in order to get to the Cuvée we are looking for.
The Moratti label: like for the famous “french maison”, the Moratti family has decided to put upfront their name. A confident decision which shows the resolution for the investment made. Not only for the wine label though for a project which represents an independent player who cares for the surrounding environment .Attention to the sustainability and respect for the human being are put in the focus.
In 2020 they were rewarded: Castello di Cigognola Gian Marco and Letizia Moratti Rosé was awarded by Merum (1 heart) and the bronze medal by The Italian WIne Competition; Castello di Cigognola Gian Marco and Letizia Moratti Dodici Dodici was awarded the silver medal by The Wine Competition; Castello di Cigognola Gian Marco and Letizia Moratti Barbera Provincia di Pavia Barberasso 2018 was awarded by Luca Maroni with 92 points and the bronze medal by The Italian Wine Competition; Castello di Cigognola Gian Marco and Letizia Moratti Cuvèe 'More Brut was awarded by Merum (1 heart), by The Wine Hunter (Rosso), Luca Maroni with 90 points and the silver medal by The Wine Competition; Castello di Cigognola Gian Marco and Letizia Moratti Cuvèe dell'Angelo 2012 was awarded by Merum (1 heart), by The Wine Hunter (Gold), by Bibenda with 5 bunches, by Doctor Wine with 96 points and the gold medal by The Wine Competition; astello di Cigognola Gian Marco and Letizia Moratti La Maga was awarded the silver medal by The Wine Competition; Castello di Cigognola Gian Marco and Letizia Moratti cuvèe 'More Pas Dose was awarded by Merum (2 hearts) and Gambero Rosso with 3 red glasses; Castello di Cigognola Per papà was awarded by The Wine Hunter (Rosso) and with the bronze medal by The Wine Competition. Read more
Starters
Fish
Shellfish
Cheese
| Name | Moratti Cuvée dell'Angelo Metodo Classico Pas Dosé Millesimato 2015 |
|---|---|
| Type | White classic method sparkling wine pas dosé |
| Denomination | Oltrepò Pavese Metodo Classico DOCG |
| Vintage | 2015 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Moratti (Castello di Cigognola) |
| Origin | Selection of some Pinot Noir vineyards on the Northwest side of the hill of Cigognola (PV). |
| Aging | 72 months on yeast. No sugar added after disgorgement. |
| Allergens | Contains sulphites |
