Terre della Rocca Ysola Spumante Metodo Classico Dosaggio Zero

Terre della Rocca Ysola Spumante Metodo Classico Dosaggio Zero is a finely crafted sparkling wine that shines a spotlight on Albana, one of Emilia-Romagna’s most characterful native white grapes. Made without dosage (no added sugar) and aged a remarkable 44 months on the lees, it offers a pure, unadorned expression of grape and terroir. This is a grower-style Italian sparkler for those who appreciate precision, texture and complexity over sweetness.

Tasting Notes
In the glass, Ysola shows a bright straw-yellow color with subtle golden highlights, animated by a fine, persistent perlage that speaks to its extended lees aging. The nose is lively and distinctive: notes of citrus zest, crisp green apple and pear mingle with wild herbs, chamomile and hints of almond. With time in the glass, more complex layers emerge—brioche, toasted nuts and delicate mineral tones. On the palate, the Albana grape gives the wine a firm backbone of freshness and a palpable, almost tactile texture, thanks in part to the high polyphenol content in the grape skins. The attack is dry and linear, with citrus, quince and crunchy stone fruits leading into savory, saline nuances and a gentle, nutty undertone. The long lees aging adds creaminess and depth without sacrificing tension, and the Dosaggio Zero style keeps the finish razor-clean and mouthwatering. Enjoy it now for its vibrant energy, or cellar it for 3–5 years to allow further integration and tertiary complexity.

Production
Albana originates in the rolling hills of Romagna, where limestone- and clay-rich soils, good diurnal range and breezes from the Adriatic help preserve acidity and aromatic intensity. Terre della Rocca sources Albana from well-exposed vineyard sites, where careful canopy management and moderate yields ensure concentration and balance. Grapes are harvested by hand at optimal ripeness to preserve freshness and phenolic quality, then gently pressed to extract the finest juice while respecting the variety’s naturally high skin polyphenols. The base wine is fermented at controlled temperatures, followed by a traditional Metodo Classico second fermentation in bottle. Ysola then rests for 44 months on its lees, gaining complexity, texture and fine bead before disgorgement, with no dosage added to maintain a pure, dry profile.

Food & Serving
Ysola’s dry, structured and textural profile makes it a versatile partner at the table. It pairs beautifully with crudo and carpaccio of white fish, oysters, scallops, and shrimp, as well as delicate fried seafood, tempura vegetables and light poultry dishes. It’s also excellent with soft and semi-aged cheeses, prosciutto and other cured meats, and refined vegetable-based starters. Serve well-chilled at 6–8°C (43–46°F); a quick 10–15 minutes in an ice bucket works well. Decanting is not necessary, but pouring the first glass and giving the bottle a few minutes in the glass allows the more complex aromas from the long lees aging to unfold.

Producer
Terre della Rocca is a quality-focused producer from Emilia-Romagna, committed to highlighting the character of native grape varieties through meticulous vineyard work and patient cellar practices. Working in the hills of Romagna, the estate has embraced Albana as a flagship grape, exploring its potential not only in still wines but also in traditional-method sparkling styles. By investing in extended lees aging and low-intervention techniques, Terre della Rocca has earned a reputation among enthusiasts for precise, terroir-driven wines that offer both authenticity and sophistication. Ysola stands as one of the house’s signature cuvées, demonstrating how Albana can rival more famous sparkling wine grapes when given time and care.

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