Production
Eronero is made from Pinot Noir grapes, and is only produced in particularly hot vintages. The grapes are sourced from two vineyards in Erbusco at around 250 metres altitude. After hand-harvesting, mid-August, the grapes are pressed using a Marmonier press - which uses gentle pressure. Only the free-run must is extracted and alcoholic fermentation takes place in stainless steel at a constant temperature of 16-18 °C. The base wine rests in vats until the spring following the harvest. Dosage is 2g/l and the wine is aged on lees for 84 months before release.
Tasting notes
Brioche aromas are balanced by hints of raspberry and blackberry fruit. The palate is complex and rich with savoury characters offset by ripe, honeyed notes. The persistent mousse gives a long and satisfying finish.
Food match
Enjoy with white fish prepared simply in butter and sage and served with risotto
