Sparkling
La Canna e l'Orzo Rosé
By Roberto Ghio, Gavi, Piemonte, Italy
Metodo classico rosé from Nibiö, at least 24 months on the lees before disgorgement, around 12% alcohol.
Technical details
- Style
- Sparkling
- Denomination
- Metodo Classico
- Grape
- Nibiö (old variety of Dolcetto with a red stalk)
- Production area
- Municipality of Bosio, 300 to 400 m above sea level, about 15 km from the sea as the crow flies
- Soil
- White soil known locally as "Dentin", calcareous marl with a good mineral content; steep slopes locally influenced by the nearby Ligurian Sea
- Harvest
- Late August, hand-picked
- Vineyard planting
- 2 ha approx.; organic farming; low Guyot; 80 q/ha
- Vinification
- Destemming and soft pressing; fermentation at 18 °C in steel; second fermentation in bottle at 12 °C; at least 24 months on the lees before disgorgement.
- Serving temperature
- 6 °C
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- Gavi, Gavi DOCG
- L'Arciprete, Ovada DOCG Riserva
- La Canna e l'Orzo Bianco, Metodo Classico
- La Cascina, Monferrato DOC Nebbiolo Superiore
- Le Zucche, Gavi DOCG Riserva
- Pian Lazzarino, Gavi DOCG
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