Maso Nero Dosaggio Zero 2010

Not only an outsider but also a revelation considering that it is the only traditional method bubbly made using just Pinot Blanc grapes. The history of this wine goes back to the 1970s when the family switched from its original distilling business, created in the 19th century, to making wine. In the 1980s, Roberto and Andrea Zeni acquired 12 hectares of land, Maso Nero, which was situated at an altitude of some 450m above sea level and had chalky Dolomite soil. Here the Pinot Blanc was first used to produce a still Reserve wine that had a great ability to age. This convinced them to make a bubbly which was fermented in wood, where malolactic fermentation took place, and aged on the lees for 28 months. The wine has a bright, straw-yellow color, a fine effervescence and a distinct aromatic and elegant bouquet with notes of flowers, white peach, white melon, acacia and gingerbread. The mouthfeel is buttery and rich with a nice fresh tension and saltiness.