Tasting

What does Oltrepò Pavese Metodo Classico taste like? Mostly red fruit such as strawberry, cherry, or redcurrant, along with citrus peel, and with lees aging, brioche, almond, and a fine spiciness. Pinot Nero gives the wine more body than a pure Chardonnay sparkling wine, while the acidity keeps it lively.

Examples of houses that craft Metodo Classico from Pinot Nero include Monsupello, Giorgi, and Conte Vistarino. For the rosé, look to Cruasé from Bruno Verdi or Ca' Tessitori. The impression varies depending on lees aging and dosage, so it's worth tasting a non-vintage wine alongside a Millesimato side by side.

As for the glass: a tulip glass or a slender white wine glass works better than a flat coupe. The shape holds the aromas together, and the bubbles rise longer in a fine thread. This is especially worthwhile with a lees-aged Pinot Nero, since it has aromas that deserve to unfold.

The ideal serving temperature is 8 to 10 degrees Celsius; a Metodo Classico with long lees aging can be served slightly warmer than a simple sparkling wine. Served too cold, it hides its aroma; too warm, it feels heavy, and the alcohol becomes more pronounced.

When opening, first remove the foil and wire cage, keeping your thumb on the cork. Then tilt the bottle, turn the bottle rather than the cork, and pull it out slowly. The sound should be a quiet sigh, not a loud pop.

When pouring, add just a little first to let the foam settle, then top up.