Cave Priveé, Farfalla (2016) - Ballabio
Cave Privée is the most important selection in Ballabio’s “Farfalla” range, dedicated to the finest cuvées kept for years in the ageing cellars. Ballabio, founded in 1905, was among the first Italian wineries to produce a Metodo Classico from Chardonnay as a single variety, in a style inspired by Champagne but rooted in the limestone terroir of the Oltrepò Pavese.
Cave Priveé, Farfalla (2016) - Ballabio
Type: Sparkling wine or Champagne
Area: Italy, Lombardy, Oltrepò Pavese
Appellation: Oltrepò Pavese DOCG Metodo Classico Extra Brut
Grape variety: Chardonnay
Vintage: 2016
Winery: Ballabio
Alcohol: 12%
The appellation: Oltrepò Pavese DOCG Metodo Classico Extra Brut
Oltrepò Pavese DOCG Metodo Classico Extra Brut is one of the most authoritative expressions of Italian sparkling wine made from Pinot Nero. We are in the southern part of Lombardy, a hilly area historically suited to sparkling winemaking, so much so that it is considered one of the best European territories for the variety. The Extra Brut version, thanks to its very low dosage (0–6 g/L), brings out the aromatic precision, verticality and freshness of Pinot Nero, yielding elegant, taut and mineral wines.
Find out more about Oltrepò Pavese DOCG Metodo Classico Extra BrutWhat to eat with Cave Priveé, Farfalla
Who makes it: Ballabio
The Ballabio winery was founded in 1905 by Angelo Ballabio, with the bold aim of making quality sparkling wines in the heart of the Oltrepò Pavese. Over time ownership passed to the Nevelli family, with Filippo and Mattia Nevelli leading the company in its recent phases.
Find out more about BallabioThe vine of Cave Priveé, Farfalla
Chardonnay
Chardonnay is one of the most widely planted and prestigious white grape varieties in the world, originally from Burgundy, in France. Thanks to its great adaptability to different climates and soils, Chardonnay is grown in many wine regions, expressing unique characteristics according to the terroir and the winemaking style.
Find out moreCave Priveé, Farfalla: the Oltrepò Pavese area
Oltrepò Pavese
The Oltrepò Pavese, in the southern part of the province of Pavia, in Lombardy, is one of the most important and historic wine-growing areas in Italy. This hilly region stretches between the Po and the Apennines and benefits from a unique terroir, marked by clay and limestone soils, and from a continental climate with Mediterranean influences, which favour high-quality viticulture. The Oltrepò Pavese is famous for its extraordinary range of wines, from intense, full-bodied reds to fresh, mineral whites, all the way to Metodo Classico sparkling wines.
Find out more about Oltrepò PaveseClimate: Continental
Altitude: Low to mid altitude (200–500 m above sea level)
Soil: Limestone / chalk
Geographical setting: Montagne
Profile of Cave Priveé, Farfalla
Primary aromas: Citrus, White flowers, Apple, Peach
Secondary aromas: Butter, Hazelnut, Toasted bread, Vanilla
Tertiary aromas: Confectioner's custard, Honey, Mineral notes, Flint
Tasting notes: A bright golden yellow colour with a very fine, continuous bead. The nose is broad and complex, with elegant notes of ripe fruit, lees and chalky minerality. The palate is creamy, balanced and deep: precise acidity, a velvety texture and freshness still vibrant after years of ageing. A long, savoury finish, with returning notes of citrus and hazelnut.
| Sulphites | yes |
| Body | Creamy |
| Acidity | Medium-high |
| Tannin | Absent |
| Sweetness | Extra Brut |
| Finish | Very long |
| Colour | Golden yellow |
| Clarity | Clear |
Winemaking methods used for Cave Priveé, Farfalla
Metodo Classico
The Metodo Classico is a refined sparkling winemaking technique used to produce high-quality sparkling wines. This method, also known as méthode champenoise (when speaking of Champagne), involves a second fermentation in the bottle, which gives the wine its characteristic fine, persistent bubbles, together with complex aromas and an elegant structure.
Find out moreSecond fermentation in the bottle
Second fermentation in the bottle is the distinctive stage of the Metodo Classico (or Champenoise), the technique used to produce high-quality sparkling wines. After a first fermentation that gives rise to a base wine, the wine is bottled with the addition of a “liqueur de tirage” (a mixture of sugar and yeasts) which starts a new fermentation directly in the bottle, responsible for the natural formation of the bubbles. This practice lies behind some of the world's most refined wines, such as Champagne, Franciacorta, Trento DOC and Crémant.
Find out moreAgeing methods used for Cave Priveé, Farfalla
In bottle (over 36 months)
Ageing in bottle for more than 36 months is a practice reserved for wines for long laying down, designed for those seeking depth, finesse and maximum aromatic development. During this extended period, the wine matures sheltered from light and oxygen, letting time do its work in silence. This stage is particularly important for vintage wines, riservas and great classics, which in this way reach a perfect balance between intensity, elegance and sensory complexity.
Find out moreTime on the lees for Cave Priveé, Farfalla
- Very long (over 36 months)