Demarie winery carries on the traditions of classic winemaking in the Langhe region, while at the same time experimenting and pushing the envelope. This exciting new wine showcases their passion to grow and evolve.
Luigi is a “fun” wine, naturally sparkling, authentic and energetic.
Made with white and red indigenous grapes of production area, “Luigi” is a Pét-Nat, short for the French term Pétillant Naturelle, known also with the name Méthode Ancestrale, because it is believed to be a very ancient style of winemaking.
Unlike Metodo Classico, Pét-Nat undergoes a single fermentation: it is bottled during alcoholic fermentation, when not all of the natural sugars of the grapes are yet exhausted. In this way the carbon dioxide produced by the end of the fermentation gets trapped in the bottle, giving its sparkliness to the wine.
In Luigi the sediment remains in the bottle, making it turbid, protecting it naturally and giving it a more intense flavor.
To taste it fully, we suggest you turn it over gently, so as to bring the sediment into suspension and make the wine cloudy, or cool the wine in a vertical position and pour it gently to prevent the sediment from falling into the glass.
Vine: white and red indigenous grapes of production area
Colour: pale salmon colour with shades of orange tone
Bouquet: orange blossom, mandarin peel, fresh bread, and red fruits
Flavour: lively and fresh with fine & delicate bubbles. Floral, pleasant citrus and bread crust notes
Serving temperature: 8° – 10° C.
Serving suggestions: A fun and versatile food wine. The bubbles make it perfect for fatty foods and salty foods like potato chips. It is suitable for many courses: light dishes, Asian cuisine, burgers and “fish and chips”.
Best drunk: up to two years after the vintage year.
Vinification: spontaneous fermentation with native yeast in steel tank, bottled before fermentation is completed with naturally occurring carbonation and sediment.
Luigi Rosato Vino Frizzante Rosato
Production area: Comuni del Roero
Farming: traditional – guyot
Kg of grapes per hectare: no more than 100 quintals/hectar
Max wine liters per hectare: around 7.000 liters
Alcohol vol. (%): 13,50 %
Sugar rate: < 4 g/l
Total SO2: < 100 mg/l
Total Acidity: 5,3 g/l