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At twenty-nine-years old, Alessandra Divella is the Italian answer to grower Champagne, on track to upend the industrial farming practices rampant in Franciacorta. Her vines have been organic from the start and her two hectares, on lease for thirty years from an older neighbor, teem with life, including rosehips and praying mantises. The aim is to eventually move toward permaculture. Grapes are always hand harvested and treated gently.
Alessandra herself has a quiet confidence that belies the adrenaline rush of her wines: Chardonnay and Pinot Noir so saline and bracing they make your heart race. She does not come from a winemaking family but rather stumbled into it through interactions with winemakers that made her "feel at home." She does, however, draw from her family heritage when it comes to detail and precision: her Italian father (for which her NiNì cuvée is named) and Swiss mother (Clo Clo) are both academics.
Zero sulfur / zero dosage, Alessandra's wines are 100% méthode champenoise so dialed into their provenance of clay and limestone that your mouth will salivate for minutes (if not hours) afterward. With less than a decade of winemaking experience under her wing, Alessandra has already achieved pioneer status within the region as one of the first estates to farm organically and the first to be female-led. The exceptional level of wines produced is mind-melting, especially considering that this is only the beginning.
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This saline-packed sparkling reminded Alessandra so much her father, who grew up basking in the salty and misty air of the port city of Bari, that she named this cuvée after him. A powerhouse of a zero/zero Franciacorta that brings complexity, depth, and a lingering finish. This mineral-driven wine also evokes notes of bruised fruit and a lightly oxidative quality.
Vintage: Base 2019 Harvest, 25% vin de reserve
Grapes: Chardonnay (50%), Pinot Noir (50%)
Style: Sparkling Wine
ABV: 12%
Region: Lombardy
Sub-Region or Appellation: Franciacorta
Viticulture: Organic (uncertified), with no systematic treatments and limited use of copper and sulfur only when necessary
Age of Vines: 18 years old
Soils: Limestone, clay
Yeasts: Indigenous
Vinification: Spontaneous fermentation and aging in barriques. Blended with 25% of Vin de Reserve made of 50/50 Pinot Noir/Chardonnay before the tirage.
Aging: 42 months on the lees
Disgorged: January 2023
Dosage: 0 g/L
Fining or Filtering: None
- SuperGlou
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