Moratti Oltrepo Pavese Cuvee Rosè Brut Metodo Classico Millesimato 2021

Moratti Cuvée Rosé Brut Millesimato 2021 is a refined, méthode traditionnelle sparkling rosé made entirely from Pinot Nero, grown on the hills surrounding the historic Castello di Cigognola in Lombardy. This is a single-vintage (Millesimato) expression, capturing the character of the 2021 harvest in a poised, elegant style. It stands out for its combination of Italian finesse, Champagne-like craftsmanship, and the distinctive minerality of Oltrepò Pavese’s limestone-rich slopes.

Tasting Notes
In the glass, the 2021 Cuvée Rosé Brut shows a delicate, bright onion-skin to pale salmon hue, enlivened by a fine, persistent perlage that lifts from the base of the glass in a steady stream. The nose is precise and fragrant, with notes of wild strawberry, redcurrant and pomegranate layered over hints of pink grapefruit, rose petals, blood orange zest and a subtle touch of brioche and pastry cream from lees aging. On the palate, this rosé is dry, crisp and beautifully balanced, with a lively acidity that underscores its refined, creamy mousse. Flavors of crunchy red berries, citrus peel and white peach are intertwined with chalky minerality, light spice and a faint almond note on the finish. The structure from Pinot Nero gives it a fine backbone and a slightly gastronomic feel, making it as suitable for the table as for an aperitif. Enjoyable now for its energy and freshness, it has the substance and acidity to develop more complexity over the next 3–5 years if properly cellared.

Production
The grapes for Moratti Cuvée Rosé Brut Millesimato 2021 come from high-quality Pinot Nero vineyards in the hills of Oltrepò Pavese in Lombardy, an area long regarded as one of Italy’s finest terroirs for traditional-method sparkling wines. The vines grow on predominantly calcareous and clay-limestone soils, which contribute tension, salinity and aromatic precision to the wines, while the hilly exposures and significant diurnal shifts help preserve acidity and finesse. Harvest is typically done by hand to ensure careful selection of bunches destined for sparkling production. The Pinot Nero is gently pressed to extract only the most delicate juice, with minimal skin contact to achieve the pale rosé hue. Fermentation takes place at controlled temperatures to preserve primary fruit, followed by a second fermentation in bottle (méthode traditionnelle). The wine then spends an extended period on its lees, building texture, complexity and fine bubbles before disgorgement and a carefully judged Brut dosage.

Food & Serving
Moratti Cuvée Rosé Brut Millesimato 2021 is a versatile food wine, ideal with refined appetizers such as salmon tartare, tuna carpaccio, oysters, shrimp cocktails and delicate sushi or sashimi. Its structure and savory edge make it a superb partner for charcuterie, prosciutto crudo, vitello tonnato, creamy risotti, or light poultry and fish dishes, as well as soft-ripened cheeses. Serve well chilled, ideally at 6–8°C, in a white wine or tulip-shaped sparkling glass to fully appreciate the aromatics. A brief 10–15 minutes in the glass is enough for it to open up; decanting is not necessary, but avoiding over-chilling will allow the wine’s fruit and complexity to shine.

Producer
The Moratti label is part of Castello di Cigognola, an historic estate perched on a hilltop in Oltrepò Pavese, Lombardy, with roots that stretch back several centuries. Under the guidance of the Moratti family, the property has focused on elevating Pinot Nero and traditional-method sparkling wines, helping reposition Oltrepò Pavese as one of Italy’s most exciting regions for high-quality bubbles. With a philosophy that combines meticulous vineyard work, low yields and precision in the cellar, Moratti has garnered growing critical attention for its terroir-driven, Champagne-calibre sparkling wines. The Cuvée Rosé Brut Millesimato stands as a flagship expression of the estate’s commitment to elegance, authenticity and the full potential of Pinot Nero in this unique corner of northern Italy.

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