BRUT NATURE RODARO 2016 SB. NOVEMBRE 2019

VINO SPUMANTE DI QUALITA' – Pas Dosé – CLASSIC METHOD LABEL - Dég. November 2019

Grape variety BLEND / International Vines Pinot Family – Pinot (da grappoli neri) 60% - Chardonnay 40%


Age of vines About 30 years old


Vineyard aspects East & West facing / South


Vine cultivation system Cappuccina-Guyot


Yield per hectare 70 q


Harvest period August


Grape provenance 100% Single Estate wine


Notes Dégorgement November 2019 - The first fermentation of the different varieties occurs in stainless steel with control of the temperature, followed by the ageing on the lees. The next steps are the creation of the blend and the addition of the liqueur de tirage. After the bottling, the bottles are placed horizontally for the second fermentation and the resting on the lees. During the dégorgement there is no adding of liqueur d’expédition; the bottles are refilled with the same wine. This process guarantees the obtainment of a product with no addition of sugars.


Average annual quantity 11.000 (0,75 l) - 350 (1,5 l)


Aging In the bottle for 31 months


Dati tecnici Acidity: 6.80 gr/l


Evolutionary peak from 2 years after the dégorgement


Vineyard name Romain (Terraced hillsides)


Vineyard altitude130 m a.s.l.


Soil composition Marl and sandstone flysch of Eocene origin ("ponca")


Vine density per hectare 5.200 vines per ha


Grape yield per plant Approx. 1.3 Kg.


Harvesting Manual


Pest control Low environmental impact integrated pest management


Wine style Sparkling Pas Dosé (Brut Nature / Brut Zéro Dosage)


Vinification Stainless Steel.


Alcohol content 12.5% alc. by vol.


Serving temperature 6 - 8° C


Cellar Longevity -


Sensory profile Rich appearance with a fine, abundant and persistent mousse. An intense straw yellow color with gold hues emerges from the long-lingering crown. The nose slowly opens up with notes of yeast and hints of apple, white pulp fruits and citrus fruits and ends with woody and spicy scents. The olfactory expression enhances a good complexity and a prevailing mineral component. The bubbles caress the palate with an impalpable mousse. Its mineral and acidic contribution on the palate is elegantly firm and balanced. The sensation of clearness and richness is extremely evident in the mouth: dried fruits with light astringency and small red fruits are clearly perceivable and evolve into notes of shortcrust pastry, bread crust, freshly toasted nuts, as well as spicy hints of cardamom. The final sensation is that of a very fine and elegant classic method.


Pairings Perfect aperitif. It pairs well with catch and fish dishes, cold cuts, savory pasta, fried food, buffalo mozzarella and vegetarian recipes.


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