Moratti (Castello di Cigognola)
Cuvee 'More Metodo Classico Pas Dose
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | Aged on the lees for 18 to 24 months; depending on the quality of the base wine of each specific vintage. |
- Pas Dosé Style: Classic method, dry, with no sugars added after disgorgement
- Selected grapes: Pinot Noir and Pinot Meunier, using only the first pressing
- Aged on the lees: 18–24 months to achieve finesse and complexity in the glass
- Aromas and colour: bright straw yellow; notes of red fruits, plum and green apple
- Serving and pairings: serve at 6–8 °C with starters, lean fish and cheeses
Description
What kind of wine it is
Moratti Cuvée ‘More Pas Dosé sparkling wine is a white Traditional Method that is taut and vibrant. The result of a blend of Pinot Noir and Pinot Meunier grapes, it displays a bright straw yellow colour, enlivened by a fine and persistent perlage. On the nose, it reveals clear notes of small red fruits, plum and green apple. On the palate, the enveloping structure and lively freshness merge in harmonious balance. It is the ideal choice to accompany cheese selections and dishes based on lean fish.
Where it comes from
The grapes come from Oltrepò Pavese, grown on the clay-limestone hills of Cigognola, in Lombardy, at an altitude of around four hundred metres. This elevation encourages a pronounced aromatic tension in the bunches, preserving their freshness. In the vineyards surrounding the Moratti estate, strict organic methods are applied. The absence of synthetic products and careful soil management aim to deliver an authentic stylistic purity in the glass, a true reflection of the territory of origin.
How it is produced
Vinification involves the exclusive use of the first pressing to obtain a must of the highest quality, with a strict limitation on yields. Following the principles of the Traditional Method, the base wine undergoes its second fermentation in the bottle, resting on the lees for a period between eighteen and twenty-four months. As a Pas Dosé, no sugar is added at disgorgement. To ensure maximum expressive consistency, the final technical choices are guided by meticulous blind tastings.
History and Curiosities
The historic estate of Castello di Cigognola, whose origins date back to 1212, is experiencing a true renaissance thanks to the Moratti family and oenologist Riccardo Cotarella. This limited production of absolute excellence showcases Pinot Noir with utmost dedication. The wine's austere character does not follow predefined patterns, but is shaped through rigorous blind tastings, ensuring an authentic territorial expression already celebrated by the prestigious Tre Bicchieri.
Awards
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5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
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3Italian Sommelier Association (AIS) guide
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Hectares: 10
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
| Name | Moratti Cuvee 'More Metodo Classico Pas Dose |
|---|---|
| Type | White classic method sparkling wine pas dosé |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Moratti (Castello di Cigognola) |
| Story | History and Curiosities The historic estate of Castello di Cigognola, whose origins date back to 1212, is experiencing a true renaissance thanks to the Moratti family and oenologist Riccardo Cotarella. This limited production of absolute excellence showcases Pinot Noir with utmost dedication. The wine's austere character does not follow predefined patterns, but is shaped through rigorous blind tastings, ensuring an authentic territorial expression already celebrated by the prestigious Tre Bicchieri. |
| Origin | Cigognola (Province of Pavia), Oltrepò Pavese, Lombardy, Italy |
| Soil composition | Clay-limestone hills of Cigognola |
| Fermentation | 18–24 months on the lees |
| Production technique | Traditional Method (bottle fermentation) |
| Wine making | Classic Method sparkling wine (bottle fermentation) Pas Dosé; selection of Pinot Noir grapes; use of only the first pressing; ageing on the lees for 18–24 months; no sugar added after disgorgement (zero dosage). |
| Aging | Aged on the lees for 18 to 24 months; depending on the quality of the base wine of each specific vintage. |
| Allergens | Contains sulphites |