Grape blend: Pinot Nero
Aged: minimum 56 months in the bottle on its lees

Residual sugars: 6.2 g/l
Acidity: 5.9 g/l

For La Vialla’s most “adult” Méthode Traditionnelle, 10% of the grapes – which are all Pinot Nero, strictly selected and picked by hand – are fermented in 500 litre Tonneaux barrels. Ageing gives it other variegated notes without, however, exaggerating with the taste of wood that, in the final cuvée, is highlighted in the sweetness and full bodiedness of La Vialla’s most mature Spumante, which has the typical character of a Méthode Traditionnelle sparkling wine – pleasantly “saline”.

Tasting –Colour

Strong straw-yellow, with golden highlights.

The nose

The prolonged period “sur lie” gives clear but delicate hints of bread crust that alternate with mature, fruity notes, of pears and golden delicious apples.

In the mouth: silky and opulent, the freshness of the bubbles and acidity of the Pinot Nero combine well with the “sweetness”given by the long period sur lie. Almondy finish.

Wine and Food Pairing

It harmonises with tempting appetizers and fish starters, with seafood and other raw fish dishes, but also with grilled oil-rich fish, shellfish salads, and fish risotto… more daring combinations: meatballs (not in tomato sauce) and lamb chops.