Located in the Langhe region of Piedmont, Massimo Rivetti produces Metodo Rosé using the traditional bottle fermentation method similar to Champagne. The wine is produced primarily from Nebbiolo grown on calcareous marl soils around Neive. After primary fermentation, the wine undergoes secondary fermentation in bottle followed by extended ageing on lees to develop complexity and texture. The 2010 vintage allowed long maturation before disgorgement. Compared with the estate’s still wines, Metodo Rosé shows a fresh and delicate profile, combining red berry fruit, citrus and subtle brioche notes with lively acidity and fine mousse. https://www.massimorivetti.it