Venturini Baldini

2018 Metodo Classico Brut

This cuvée provides a fascinating glimpse into Reggio Emilia’s terroir by using Champagne as a foil. Not a corner has been cut: organic farming, hand harvest, the gentlest pressing, and at least 30 months of secondary fermentation in the bottle on the lees. By utilizing the Champenois method and the Champenois varieties, we’ve controlled for a number of variables in order to reveal by contrast the interest of the Apennine foothills. The result must be tasted to be understood. It is surprisingly more angular and mineral driven than one would expect from a warmer region, perhaps owing to the terrific drainage and excellent elevation and Southern aspect of the vineyards. It draws out a long story with a lot of characters over the course of a bottle, really enjoying the air, blossoming further as it comes up to ~10º. For anyone passionate about fine sparkling, this is an awesome and fascinating experience.
Italy
White
Biodynamic Wine
Vegan

Region:  Emilia-Romagna

Appellation:  Emilia IGP Bianco Spumante

Varietal/Blend:  50% Pinot Noir, 30% Chardonnay, 20% Meunier

ABV:  13%

Vineyard:  Venturini Baldini Metodo Classico Brut comes from estate organic vineyards at 240 meters altitude. The moderate Mediterranean climate and clay-calcareous soils shape this wine’s identity, reflecting the care taken in these sustainably farmed vineyards.

Cellar: Venturini Baldini Metodo Classico Brut is made with the Traditional Method and aged thirty months on the lees in bottle. With 6 g/l residual sugar, it delivers a refined balance of freshness, complexity, and subtle richness.

CSPC:  854458

Winemakers Note:  []

What the Critics are saying:  []

A logo for vino al vino with a bottle of wine in the center.
Venturini Baldini
2018 Metodo Classico Brut

Region:  Emilia-Romagna

Appellation:  Emilia IGP Bianco Spumante

Italy
White
Biodynamic Wine
Vegan
This cuvée provides a fascinating glimpse into Reggio Emilia’s terroir by using Champagne as a foil. Not a corner has been cut: organic farming, hand harvest, the gentlest pressing, and at least 30 months of secondary fermentation in the bottle on the lees. By utilizing the Champenois method and the Champenois varieties, we’ve controlled for a number of variables in order to reveal by contrast the interest of the Apennine foothills. The result must be tasted to be understood. It is surprisingly more angular and mineral driven than one would expect from a warmer region, perhaps owing to the terrific drainage and excellent elevation and Southern aspect of the vineyards. It draws out a long story with a lot of characters over the course of a bottle, really enjoying the air, blossoming further as it comes up to ~10º. For anyone passionate about fine sparkling, this is an awesome and fascinating experience.

TECHNICAL INFO

Varietal/Blend:  50% Pinot Noir, 30% Chardonnay, 20% Meunier

ABV:  13%

Vineyard:  Venturini Baldini Metodo Classico Brut comes from estate organic vineyards at 240 meters altitude. The moderate Mediterranean climate and clay-calcareous soils shape this wine’s identity, reflecting the care taken in these sustainably farmed vineyards.

Cellar: Venturini Baldini Metodo Classico Brut is made with the Traditional Method and aged thirty months on the lees in bottle. With 6 g/l residual sugar, it delivers a refined balance of freshness, complexity, and subtle richness.

CSPC:  854458

Winemakers Note: []

What the Critics are saying: []

Giovanni Autuori
Calgary + Alberta South

T: 403-971-1898

E: giovanni@vinoalvino.ca

Joe Gurba
Edmonton + Alberta North

T: 780-203-5284

E: joeg@vinoalvino.ca

The logo for vino al vino is a bottle of wine in a circle.

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TECHNICAL INFO

Country:  Italy

Region:  Emilia-Romagna

Appellation:  Emilia IGP Bianco Spumante

Climate: 

Altitude: 

Soils: 

Varietal/Blend:  50% Pinot Noir, 30% Chardonnay, 20% Meunier

Fermentation:  Spontaneous fermentation with native yeasts in old oak puncheons.

Ageing: 

Vineyard & Vine Age:  Bull Swamp and Manilla vineyards in Baw Baw Shire. The vines were planted in 1961 and and 1964 respectively.

ABV:  13%

Produced Cases:  50

CSPC:  854458

Calgary + Alberta South

Andrew Stewart

403-604-0408

andrew@vinoalvino.ca

Rajat Parr & Sashi Moorman in the vineyard

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Edmonton + Alberta North

Joe Gurba

780-203-5284

joe@vinoalvino.ca

Saskatoon + Saskatchewan South

Kerrie Gavin

306-290-0277

kerrie@vinoalvino.ca