Bibo
Extra-brut
Rosè
THE VINEYARD
GRAPE VARIETY: Pinot Noir 100%.
ALTITUDE: ≈ 400 m.a.s.l.
PLOT: Montecalvo Versiggia.
YIELD PER HECTARE: ≈ 65 q.
SOIL: marly, calcareous, silt-clay.
PLANTING DENSITY: ≈ 4.400 vines/ha.
VINE-TRAINING METHOD: Guyot.
HARVEST: 2016.
IN CELLAR
VINIFICATION: soft pressing with very low yields.
MACERATION / SKIN CONTACT: few hours.
FIRST FERMENTATION: autochthonous yeast (free-run must).
REFERMENTATION IN THE BOTTLE: selected yeast.
RESIDUAL SUGAR CONTENT: < 3 g/l.
BOTTLE PRODUCED: ≈ 8.000.
BOTTLING: WITHOUT SULPHITES.
TASTING NOTE
Look
Color is pale pink reminiscent of peach blossoms.
Foam is intense and exuberant.
Perlage is fine and very creamy.
Smell
Aroma is heady from the first delicious hints of small red fruits, currant, cherry, and wild strawberry; with spicy notes and hints of zest finish.
Taste
Palate is persistent and crisp with preserved fresh acidity and light tannic notes.
PAIRING
WINE – FOOD
Bibo is great both tasted alone and “throughout the meal”, except with desserts.
The freshness and delicate tannins make it ideal for compensating for the fatness of some foods, such as cold cuts, sausages, and medium-aged cheeses.
Fries go well with the effervescence of the fine effervescence because it prepares the palate for the next tasting.
The excellent structure of Bibo brings out the classic first courses of the Italian tradition based on meat sauces, such as “bolognese” or duck ragù.
The hints of undergrowth accompany delicious autumn risottos with porcini mushrooms and truffles. The structure and freshness are ideal with full-bodied and tasty risottos such as risotto “alla pilota”.
The vigorous structure and fine perlage stand up to full-bodied meat dishes as pigeon, beef and lamb and fatty fish such as salmon and eel.
An alternative and elegant combination is with Pizza Napoletana or with classic street food such as cheeseburgers and kebabs.
WINE – MUSIC
