Cattabrega - Podere Sotto il Noce

Cattabrega - Podere Sotto il Noce

Cattabrega, a sparkling rosé wine produced from a blend of tipical red ​​grapes  that come from old vines grown in a biodynamic regime. During the harvest, the grapes are carefully selected and harvested by hand in boxes. Once in the cellar it is destemmed, pressed and fermented with indigenous yeasts only, with a slight maceration on the skins. Natural foaming in the bottle. The Cattabrega has a coral color with a fine fine and persistent foam. On the nose it expresses itself with aromas of small wild berries such as raspberry and wild strawberries, followed by floral notes. On the palate it is fresh, fragrant and of good persistence.

Service

It is advisable to serve it at a temperature of 10/12 ° in tulip glasses. Wine to be drunk immediately, but if left in the cellar for a few years it can give great emotions.

Pairings

Try it with soups, meat-based first courses, red meat, semi-seasoned cheeses, typical Piacenza salami such as coppa, pancetta, salami. lami.

Cellar: Podere Sotto il Noce

Podere Sotto Il Noce is located in Castelvetro, in the province of Modena, and takes its name from the large walnut tree that dominates the oldest owned vineyard. The company is led by Max Brondolo, a Milanese by birth who has taken root in Modena for years, after leaving his job as a manager. His passion for wine inherited it from his grandparents, who in the Asti area produced wine for family consumption and after relocating to Milan began trading Barbera in bulk. Currently Max cultivates six hectares of vineyards with typical Modena varieties, such as the Lambrusco grasparossa, the Lambrusco di Sorbara, the Lambrusco Modenese, the Trebbiano Modenese, and the Tosca grape, with which it has just started a project with the University of Ravenna. The vines are bred with biodynamic methods, because Max's goal is to produce an excellent grape. During the harvest, the grapes are carefully selected and harvested by hand in boxes. Once in the cellar it is destemmed, pressed and fermented with indigenous yeasts only. The next job for Max, mostly consists of decanting, because he wants to intervene as little as possible to avoid ruining what nature has given him.