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The 2018 vintage opened with a long winter extended until March, with plenty of rainfall, restoring the soil’s water supply. Flowering and subsequent berry set took place regularly and in optimal climatic conditions. Green harvesting became necessary for nearly all varietals in order to curb production. Development was gradual during the summer; a long period of constant fine weather helped the grapes to ripen without the harvest needing to be brought forward. It has been a vintage that demanded the attention of winegrowers in their management of the vineyard in order to achieve the best results possible.
Vintage: Millesimato 2018
Winemaker: Paolo Giacosa
Grapes: 100% Pinot Nero
On lees: 30 mesi
Growing Area: Mango, Trezzo Tinella, Loazzolo, Bubbio
Alcohol: 12,50 %
Food: Excellent as an aperitif, suggested with shellfish and beautiful people.
Light Bodied
Steel Oak
Sugar 0,8 gr/L Pas dosé
Colour: light straw yellow, with incipient golden notes. Fine and persistent perlage.
Nose: wide, varied, with a significant aromatic depth where the notes resulting from yeast autolysis blend with toasted hazelnut, yellow flowers, and whitefleshed fruit. It impresses with its olfactory progression.
Palate: inviting, juicy, and concentrated, yet simultaneously elegant and caressing. Significant acidity balanced by a fleshy and persistent structure,leading to a long, saline finish.
Serving: 4 -6 °
Cellaring: 10 -12 years
Exposure: E, SE, W, NW
Vines age: 20-25 years
Soil: Clay-limestone
Altitude: 450-550 M/asl
Harvests: 100% hand-harvested
Training system: Guyot
Farming practices: Sustainable Viticulture
Wine making: grape bunches are hand-sorted on a vibrating table and softly pressed in a nitrogen inert environment.
Perpetuelle Sbagliato Method: the vins clairs and the liqueur d’expedition are made of: 85% of the 2018 vintage aged for 30 months on the noble lees in steel vats, until the disgorgement in 2021; 15% from vintages ranging from 2015 to 2020, also aged in steel vats. The method is inspired by the “Perpetuelle” but is modified to conform to the Alta Langa regulations. Hence the adjective “Sbagliato”.
Metodo classico: it is carried out according to the traditional method of bottle fermentation, with aging on the lees for at least 30 months. The dosage, added after disgorgement, is prepared according to our exclusive recipe without the use of spirits.
M+M Perpetuelle Sbagliato owes its complexity to both the extended pre-disgorgement ageing and the presence of a multi-vintage fraction in which older wines “educate” the younger ones. The richness and substance of the base wine are evident from the very first tasting, thanks to the exclusive method that brings them to light and fully enhances them.
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Credits
StudioNeko – Fanny Barrault – Roberta Favrin – Ph. Giorgio Bava / Sabrina Gazzola / Tino Gerbaldo
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