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: ≈ 4.385 vines/ha.
VINE-TRAINING METHOD: Guyot.
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.
REFINEMENT ON YEASTS: > 120 months.
RESIDUAL SUGAR CONTENT: < 3 g/l.
BOTTLE PRODUCED: ≈ 10.000.
BOTTLING: WITHOUT SULPHITES.
The color of Bibo is soft pink color and reminds of peach flowers.
The intense and exuberant mousse is accompanied by a fine perlage and particularly velvety on the palate.
The aroma is captivating from the first delicious hints of small red fruits, currant, cherry, and wild strawberry that fade on pleasing spicy notes and hints of zest.
In the mounth it is persistent and lively: the fragrant note of acidity and light tannic notes make it intrigue.
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 perlage because it prepares the palate for the next tasting.
The excellent structure of Bibo enhances the classic first courses of the Italian tradition based on meat sauces, such as “bolognese” or duck ragu.
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 nerve and fine perlage stand up to full-bodied meat dishes such as pigeon, beef and lamb and fatty fish such as salmon and eel.
Alternative and elegant combination is with Pizza Napoletana or with classic street food such as cheeseburgers and kebabs.