Pinot Nero Brut dell’Oltrepò Pavese (Non millesimato) - Tenuta San Zeno

Winemaking methods used for Pinot Nero Brut dell’Oltrepò Pavese

Hand harvesting

Hand harvesting is a traditional, painstaking approach to picking, where bunches are selected and cut by hand straight from the vine. Compared with machine harvesting it allows far closer attention to quality, since only the best bunches are chosen and the fruit is not damaged.

Temperature-controlled fermentation in stainless steel

Temperature-controlled fermentation in stainless steel is a technique that makes it possible to produce fresh, fruity, clean wines, preserving the varietal aromas of the grapes at their best.

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.

Refermentation in the bottle (ancestral method)

Refermentation in the bottle following the ancestral method is an artisan sparkling winemaking technique with its roots in peasant tradition. This method involves bottling the wine before alcoholic fermentation is complete, allowing the natural yeasts to finish the fermentation in the bottle, thus producing fine bubbles and a light yeast deposit at the bottom.Characteristics of Wines with Bottle Refermentation, Ancestral Method ColourSparkling Whites: Hazy straw yellow with golden highlights. Sparkling Rosés: Pale pink or cherry red, slightly cloudy. Sparkling Reds: Lively ruby red with a creamy mousse.AromasFruity: Quince, ripe pear, red fruits and candied citrus. Floral: White flowers, acacia, rose and wild flowers. Autolytic: Notes of yeast, freshly baked bread and bread crust. Spicy: Touches of nutmeg, white pepper and toasted almond. Mineral: Shades of flint and a light sea salinity.TasteFresh and lively: Marked acidity and fine, creamy bubbles. Slightly hazy and complex: Thanks to the presence of the natural yeasts. Authentic and rustic: Long finish with fruity and spicy notes.Advantages of Bottle Refermentation, Ancestral MethodNaturalness and authenticity: Use of indigenous yeasts and absence of aggressive filtration. Aromatic complexity: The presence of the yeasts gives greater depth and complexity to the aromatic bouquet. Freshness and vibrant acidity: Ideal for young, lively wines. Versatility and originality: Perfect for those seeking a rustic, genuine alternative to classic sparkling winemaking methods.Stages of the Process 1. Partial Alcoholic FermentationThe must ferments partially in steel or concrete, leaving a natural residual sugar. No selected yeasts or outside sugars are added.2. BottlingThe wine is bottled before fermentation is complete, allowing the natural yeasts to finish the fermentation in the bottle. No liqueur de tirage is added (as in the Metodo Classico), preserving the authenticity of the process.3. Refermentation in the BottleThe indigenous yeasts turn the residual sugars into carbon dioxide, creating fine bubbles and a slight cloudiness. The wine remains in contact with the spent yeasts, gaining complex aromas and a creamy texture.4. No DisgorgementThe wine is neither disgorged nor filtered, keeping the natural yeast sediment at the bottom of the bottle. The sediment can be left at the bottom while serving, for a clearer wine, or stirred up for a more rustic, complex wine.Ideal Grape Varieties for the Ancestral Method White Grape VarietiesGlera: For Prosecco Colfondo, with freshness and fruity notes. Chenin Blanc: For mineral, complex Pét-Nats from the Loire Valley. Vermentino: Fresh and savoury, with citrus and floral notes.Black Grape VarietiesLambrusco: For red and rosé versions, fresh and fruity. Pinot Noir: Elegant and fruity, with fine, creamy bubbles.Food Pairings Ancestral Method White WinesSeafood: Oysters, fish carpaccio, prawn tartare. Vegetarian Dishes: Summer salads, grilled vegetables. Fresh Cheeses: Goat's cheese, ricotta, buffalo mozzarella.Ancestral Method Rosé WinesCured Meats and Cold Cuts: Prosciutto crudo, bresaola, mild salami. Fried Food: Gnocco fritto, battered vegetables.Ancestral Method Red WinesWhite Meats: Roast chicken, stuffed turkey. Traditional Emilian Dishes: Tortellini in brodo, cotechino with lentils.Why Choose an Ancestral Method Wine? The Metodo Ancestrale gives authentic, rustic, complex wines, perfect for those seeking freshness, originality and a genuine tasting experience rooted in peasant tradition.

Second 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.

Ageing methods used for Pinot Nero Brut dell’Oltrepò Pavese

In stainless steel

Ageing in stainless steel is a winemaking practice aimed at preserving the freshness, aromatic integrity and varietal purity of the wine. It is used above all for white, rosé and young red wines, but also for light, easy-drinking reds that do not require maturation in wood. Stainless steel vessels are inert and impermeable to oxygen, so they do not interact with the wine: this makes it possible to bring out the fruity, floral and mineral component of the grape and of the terroir.

In bottle (19–36 months)

Ageing in bottle for 19 to 36 months is a slow, silent stage of maturation, dedicated to structured, long-lived wines that need time to reach the full expression of their potential. During this period, the wine develops sheltered from oxygen, stabilising in both aromatic and gustatory terms. It is a technique used above all after ageing in wood or in concrete, and is typical of great reds, whites for long maturation and vintage Metodo Classico sparkling wines.

Time on the lees for Pinot Nero Brut dell’Oltrepò Pavese