Metodo Classico Pas Dosé Zuffada 2019 - Casa Zuffada

Metodo Classico Pas Dosé Zuffada - Casa Zuffada

The Classic Method Pas Dosé Zuffada by Casa Zuffada is a dry, sharp and rigorous wine, of remarkable expressive naturalness. The vinification, dedicated exclusively to the sparkling wine project and to a single label, consistently follows the non-invasive approach of the countryside. Manual harvest and spontaneous alcoholic fermentation in steel; draft not before March with indigenous yeasts and then resting on the lees for at least 30 months. After disgorgement, no dosage is used. At no stage of winemaking are sulphites added.

Service

We taste the Vesna at a temperature of 8/10° in ballon flute. Wine to drink immediately but will express its best in a few years.

Pairing

Excellent wine to pair with fish starters, first courses with vegetables, second courses with white meats.

Winery: Casa Zuffada

It is in Ruino, in the heart of Oltrepò Pavese, that in 2010 Francesco Cardinali takes over the small agricultural settlement of Casa Zuffada. He restructured the artifacts and added a new Pinot noir plant to the approximately 200 vines already present (a lamentation of almost centenary Pinot Noir, Nebbiolo and Croatina). Between 2013 and 2014 7,000 cuttings purchased in France were planted, which went into production in 2016. With the advice of Etna Salvo Foti, the vines are positioned in quincunx (ie with a rhombus module), in order to obtain free rows, accessible from any perspective, and pruned to sapling. The agronomic method is organic, with entirely manual work and hand hoeing under the stump. In the vineyard only copper and sulfur are used. From the 2017 vintage the wine can boast the official organic certification. The microclimate of Ruino is well ventilated, with daily summer temperature ranges of 12-14 ° C, also made possible by the altitude (about 600 meters), essential for the development and finesse of the aromas in the grapes. The vinification, dedicated exclusively to the sparkling wine project and to a single label, consistently follows the non-invasive approach of the countryside. Manual harvest and spontaneous alcoholic fermentation in steel; draft not before March with indigenous yeasts and then resting on the lees for at least 30 months. After disgorgement, no dosage is used. At no stage of winemaking are sulphites added. This is how Francesco obtains a great classic method, dry, sharp and rigorous, of exquisite expressive naturalness.