DOCG Italian Wines: Oltrepo 'Pavese DOCG classic method

DOCG Italian Wines: Oltrepo 'Pavese DOCG classic method

Production area and history

Production area: Province of Pavia - hilly area of ​​Oltrepò Pavese for the entire territories of the following municipalities in the province of Pavia: Borgo Priolo, Borgoratto Mormorolo, Bosnasco, Calvignano, Canevino, Canneto Pavese, Castana, Cecima, Godiasco, Golferenzo, Lirio, Montalto Pavese, Montecalvo Versiggia, Montescano, Montu Beccaria, Mornico Losana, Oliva Gessi, Pietra de Giorgi, Rocca de Giorgi, Rocca Susella, Rovescala, Ruino, San Damiano al Colle, Santa Maria della Versa, Torrazza Coste, Volpara, Zenevredo and for part of the territories of these other municipalities: Broni, Casteggio, Cigognola, Codevilla, Corvino San Quirico, Fortunago, Montebello della Battaglia, Montesegale, Ponte Nizza, Redavalle, Retorbido, Rivanazzano, Santa Giuletta, Stradella, Torricella Verzate. Recognition in 2007.
The first certain figure relating to the production of sparkling wine dates back to 1870 when Eng. Domenico Mazza of Codevilla started the production of the "Champagne" of Oltrepò. The tradition has continued to this day with the recognition, nationally and internationally, of Oltrepò as an area of ​​excellence for the production of classic method sparkling wine from black pine grapes. (Production regulations).

Oltrepò Pavese Wine Protection Consortium
Piazza Vittorio Veneto, 24
27043 Broni (PV)
Email: [email protected]

Logo of the Oltrepò Pavese Wine Protection Consortium

Vineyards of Oltrepò Pavese (photo www.oltrepopavese.pv.it)

Vines - Minimum alcoholic strength - Aging and qualifications

Ampelographic composition:
- Oltrepo Pavese classic method and Oltrepo Pavese classic method roses:
Pinot noir: minimum 70%; Chardonnay, Pinot gris and Pinot blanc jointly or separately up to a maximum of 30%.

- Oltrepo Pavese classic method Pinot noir and Oltrepo Pavese classic method Pinot noir Rose:
Pinot noir: minimum 85%; Chardonnay, Pinot gris and Pinot blanc jointly or separately up to a maximum of 15%.

Types:
- "Oltrepò Pavese" classic method;
- "Oltrepò Pavese" classic method Rose ';
- "Oltrepò Pavese" classic method Pinot noir;
- "Oltrepò Pavese" classic method Pinot Noir Rose '.

Oltrepo Pavese classic method:
- alcohol content. vol. tot. minimum: 11.50% vol .;
- minimum total acidity: 5.0 g / l;
- minimum non-reducing extract: 15.0 g / l.
Oltrepo Pavese classic method Pinot noir:
- alcohol content. minimum: 12.00% vol .;
- minimum total acidity: 5.5 g / l;
- minimum non-reducing extract: 15.0 g / l.
Oltrepo Pavese classic method Rose:
- alcohol content. minimum: 11.50% vol .;
- minimum total acidity: 5.0 g / l;
- minimum non-reducing extract: 15.0 g / l.
Oltrepo Pavese classic method Pinot nero Rose:
- alcohol content. minimum: 12.00% vol .;
- minimum total acidity: 5.0 g / l;
- minimum non-reducing extract: 15.0 g / l.

Organoleptic characteristics

Oltrepo Pavese classic method:
- foam: fine and persistent;
- color: more or less intense straw yellow;
- perfume: fine, gentle, broad bouquet;
- flavor: savory, fresh and harmonious.
Oltrepo Pavese classic method Pinot noir:
- foam: fine and persistent;
- color: straw with more or less orange reflections;
- perfume: bouquet proper of the fermentation in the bottle, gentle, ample and persistent;
- flavor: savory, good structure, fresh and harmonious.
Oltrepo Pavese classic method Rose:
- foam: fine and persistent;
- color: more or less intense rosé;
- perfume: fine, gentle bouquet;
- flavor: savory, harmonious and moderately full-bodied.
Oltrepo Pavese classic method Pinot nero Rose:
- foam: fine and persistent;
- color: more or less intense rosé;
- perfume: fine, gentle, broad bouquet;
- flavor: savory, well-structured and fresh.

Pairings and serving temperature

Excellent as an aperitif, it goes well with fish and egg appetizers, spiced and fragrant first courses and fried fish; serving temperature 8-10 ° C.


Video: How to Pronounce Aglianico? Italian Wine Grape Pronunciation Taurasi DOCG