Mariannina Vivolo
Cuvée zero, Metodo classico
Mariannina Vivolo is a wine that pairs beautifully with oysters, white fish carpaccio, scampi, tuna tartare, citrus risottos, smoked trout, Tuscan croutons (crostini), semi-aged Pecorino cheese with acacia honey, and offers great satisfaction with grilled steak.
DESCRIPTION
Our vineyards are located in a territory with unique characteristics: high ventilation guarantees a dry environment, preventing parasitic fungal attacks. At the same time, the soils remain cool and capable of retaining water on the surface, offering excellent resistance to summer drought. All rows are grass-covered, and water evaporation is thus reduced to make it available for the plant during periods of greatest need. The richness of sands and sandstones provides a very fine, decisive, and spiced typical aromatic profile. The pedoclimatic characteristics of this area bestow excellent acidity to the grapes, which guarantees great longevity in the wine.
ORIGIN: Pieve del Pino vineyards, municipality of Sasso Marconi, 450 m above sea level.
SOIL: Golden yellow sandstones, sands, and more limited areas of gray-blue Pliocene inferior clays. This variation corresponds to the transition, which occurred during the middle-upper Pliocene, between deep-sea environments and coastal, distal beach environments.
VARIETIES: 100% Pinot Grigio.
TRAINING SYSTEM: Single sided Guyot with 1 spur.
HARVESTING METHOD: Manual harvest in crates.
HARVEST PERIOD: End of August.
VINIFICATION: Maceration in the press for 5 hours with whole bunches, soft pressing, static decantation of the must, and a first racking to clarify the juice is followed by alcoholic fermentation at 16°C in steel tanks. At the end of fermentation, the wine is racked, removing the heaviest lees, and returned to steel tanks where it is kept on its fine or “noble” lees. It remains in steel until the following spring when the tirage (bottling for secondary fermentation) is carried out. Starting from 24 months on the lees, the wine is disgorged to remove the residual fermentation yeasts and topped up with the same wine, resulting in a Dosaggio Zero (Zero Dosage). The entire process complies with organic regulations, although not declared on the label.
TASTING NOTE
APPEARANCE: Bright straw yellow color with golden and greenish reflections. Extremely fine and continuous perlage (bubbles), with a persistent and creamy crown. Clear, crystalline, with great luminosity.
NOSE: Intense and complex. Notes of citrus zest, green apple, Williams pear, fresh pineapple, followed by floral hints of hawthorn, broom, and linden. Tones of toasted hazelnut, bread crust, brioche, and butter then emerge. Mineral and chalky finish, with a slight hint of honey. Harmonious, fine, and evolved aroma.
TASTE: Fresh and decisive attack, creamy and persistent effervescence. Citrine acidity and marked sapidity (saltiness), a lean yet intense body. Notes of ripe lemon, Reinette apple, and white peach, evolving towards hazelnut and sweet almond. Long, mineral, and chalky finish. Persistence exceeding 10 seconds. Perfect balance between acidity, sapidity, and softness. High freshness, marked sapidity. Harmonious and precise, elegant, and vertical profile. Evolution and Potential: Optimal potential after 36–48 months on the lees. It can evolve further for 5–7 years, developing buttery, toasted, and honeyed notes.
SERVING TEMPERATURE: 8/10°C
FOOD PARING: Excellent with oysters, white fish carpaccio, scampi, tuna tartare, citrus risottos, smoked trout, Tuscan croutons (crostini), semi-aged Pecorino cheese with acacia honey, great satisfaction with grilled steak.
ALCOHOL CONTENT: 12.5% Vol.
PRODUCTION AREA: Produced in Italy.
SULPHITES: Contains sulphites.
