Hieronymus 1812 Metodo Classico Millesimato Rosè

Hieronymus 1812 Metodo Classico Millesimato Rosé by Tenuta Vallone is born in the Gran Monferrato region, among the UNESCO World Heritage hills of Piedmont, from one of the rarest and most fascinating grape varieties in the regional wine landscape: Grignolino. Historically considered one of Piedmont's most distinctive grape varieties, Grignolino stands out for its elegant character, natural freshness, and refined spicy component, elements that Tenuta Vallone interprets in a contemporary key through this exclusive Metodo Classico Millesimato Rosé version. The grapes come from the vineyards of Conzano, cultivated with careful and non-invasive agronomic techniques, respecting the natural balance of the vineyard, with meticulous processes and limited yields that allow the territorial identity of Grignolino to be best enhanced. The 2020 vintage expresses balance and maturity, enhanced by a long period of aging on the lees, culminating in disgorgement in March 2026. In the glass, it presents an elegant intense pink color with coppery reflections and a fine, persistent perlage. On the nose, aromas of small red berries, pomegranate, and delicate flowers emerge, accompanied by light spicy nuances and hints of bread crust derived from the long secondary fermentation in the bottle. The taste is structured, enveloping, and vertical, supported by a pleasant freshness and a mineral component that accompanies the wine towards a long taste persistence. A Metodo Classico of great personality that interprets the authentic character of Grignolino in an original and contemporary way. Perfect as an important aperitif, it elegantly accompanies raw fish, tartare, shellfish, delicate cold cuts, Piedmontese cuisine, and structured dishes based on fish or white meats. Product Sheet: Denomination: Metodo Classico Millesimato Rosé Grape Variety: 100% Grignolino Production Area: Conzano, Gran Monferrato – Piedmont Soil Characteristics: Marl and limestone soil, Guyot training system Cultivation Method: Certified sustainable cultivation in conversion Vintage: 2020 Disgorgement: March 2026 Organoleptic Notes: Intense pink color with coppery reflections and fine, persistent perlage. On the nose, aromas of small red berries, pomegranate, delicate flowers, and light spicy notes with hints of bread crust. In the mouth, it is fresh, mineral, structured, and elegant. Serving Temperature: 8°-10° C. Alcohol Content: 12.50 % vol. Production: Limited production Aging: Aging on lees for at least 42 months. Production Method: Metodo Classico with natural secondary fermentation in the bottle. Pairings: Ideal with important aperitifs, raw fish, tartare, shellfish, delicate cold cuts, Piedmontese cuisine, structured fish, and white meats.