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NINARÈ

NINARÈ

PET-NAT ROSATO

Ninarè is my mother’s Nina nick name, the way my family called her since she was a little girl. It’s my way of honoring her, the love that she always had for Tenuta Belicello, and her continued support and encouragement.

It is an irreverent, unpredictable and very fun pét‐nat that brings the sparkling wine back to where it belongs: right in the middle of the dining table.

It is authentic, easy to drink and to pair with food.
Disgorge before pouring for a cleaner, sharper taste.

THE SHORT STORY

THE SHORT STORY

Grapes: Frappato, Vigne Sottostrada
Soils: medium-textured, deep, with sandy-limestone components lying on alluvial clay banks
Vineyard: planted in 2018, vertical shoot positioning, Guyo
Winemaking: direct pressing without skin contact, manual bottling during fermentation
Alcoholic fermentation: spontaneous, with wild yeast; it begins in steel tanks and is completed in the bottle with the natural production of carbon dioxide
Refining: in the bottle on its sediment until disgorgement
Average production: 1,200 bottles/year

Download wine sheet

WINEMAKING

Ninarè is a rosé sparkling wine, made with grapes farmed in Tenuta Belicello according to biodynamic principles.

The grapes are selected and handpicked at the end of August, we use small boxes to avoid bunches crushing. Immediately brought to the winery, they are softly pressed with no skin contact, to extract only the freshest aromas. 
The spontaneous fermentation lasts for about 2 weeks in steel tanks, and the wine is bottled while still fermenting, with CO2 produced as the yeast consumes the remaining sugar in the bottle.

In order to allow a smooth a complete end of the fermentation in the bottle, no sulphites nor any other oenological additives are added.
No control is obviously possible after the bottling: each bottle could be different from the others, since each fermentation ends on its own, and each bottle is, potentially, a surprise :)

 

FOOD PAIRING

Ninarè is not disgorged: it is a cloudy wine with sediments in the bottle, and a metal crown cap rather than a regular cork.

Thanks to natural yeast and bottle fermentation, it displays a wide range of exciting aromas: from strawberry to blood orange juice and pomegranate, with candied ginger and a touch of lemon zests.

Just like all pét-nats, it pairs very easily with aperitifs and starters. I really like it with summer salads, cheeses and cured meats. Sushi? Check. Salmon? Check. Salmon sushi? That's perfect!


SERVING TEMPERATURE: 45 - 49 °F
You can drink it "cloudy", with all its sediments, paying attention not to shake the bottle in order to leave the thicker residue at the bottom.
Or you can disgorge the wine for a cleaner and sharper taste. To facilitate disgorgement, keep the bottle in the fridge for a couple of days, upside down, to collect the sediments in the neck.

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