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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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Named in honor of Alessandra’s mother, the Clo Clo Rosé is made from the gentle second press of hand-harvested pinot noir. This zero-zero, brut sparkling rosé is one that easily transitions from cocktail hour to dinner. The wine exhibits a beautiful light pink shade with bright citrus notes, hints of dried fruit and a touch of brioche. Delicate, lithe, with a stealth power from the richness of the lees aging.
Vintage: Base 2019 Harvest, 25% vin de reserve
Grapes: Pinot Noir
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: First fermentation made with indigenous yeasts, then aged in barriques until spring. Blended with 25-30% of Vin de Reserve made of 100% Pinot Noir 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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