"Crete" Pinot Nero frizzante vinificato in bianco - Piccolo Bacco dei Quaroni

"Crete" Pinot Nero frizzante vinificato in bianco - Piccolo Bacco dei Quaroni

The Crete Pinot Noir Frizzante vinified as a white wine by Piccolo Bacco dei Quaroni is a fresh and easy-to-drink wine, produced in the Oltrepò Pavese area, a prime area for Pinot Noir. Vinification as a white wine yields a clear and fragrant wine, while the light effervescence enhances drinkability and aromas. The Pinot Noir grapes are gently pressed and fermented in stainless steel without maceration on the skins. The secondary fermentation in an autoclave preserves freshness, fruity aromas, and natural fragrance. This artisanal sparkling wine is ideal as an aperitif or to accompany light dishes.

Service

We taste it at a temperature of 6/8° 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: Piccolo Bacco dei Quaroni

The Piccolo Bacco dei Quaroni is a winery located in Montù Beccaria, in the Oltrepò Pavese. Its story begins in 2001, when four friends; Mario, Laura, iulia and Tommaso buy a historic cellar, called Piccolo Bacco dei Quaroni. Everyone in the company has his role: Mario looks after the cellar and the wines, Laura the salesman and the agritourism, Tommaso, the winemaker, the countryside, and Giulia, the traveller, maintains contacts with foreign countries, but all share the idea of ​​producing wine in an artisanal way, with methods linked to nature and the healthy peasant traditions of the area. The vineyards are grown organically, respecting the balance of nature, biodiversity and the environment as much as possible. They are divided into 4 plots, and each hosts the vines based on the different types of soil and microclimate. Among the rows we find; Renano Riesling, Barbera, Croatina, Uva Rara, Vespolina, and Pinot Noir which is used to produce sparkling wines. The vinification takes place with the same respect for the raw material: entirely manual harvest, spontaneous fermentation with indigenous yeasts, without temperature control, no clarification or filtration, use of sulfur dioxide in homeopathic doses. The result is genuine, straightforward, direct, immediately enjoyable wines.