Rosé
Marco Buvoli, producer of traditional Pinot Nero and Francesco, discuss their association on creating the Katkoot Rosé Metodo Classico Riserva 2016 and their mutual connectivity on the idea of creating something special and unique with a refined and elegant product like Rosé.
The conversation began with Marco Buvoli recounting his ever-growing passion for good wine and endless travels in search of one in a kind wines. His interest in wines led him to open his cellar in 1997 that he likes to call his factory/ creative laboratory situated on the hills of Garbugliano, Vicenza, where he started to experiment with a difficult grape variety pinot noir to achieve a 100% Pinot Noir sparkling wines.
Talking about the careful process behind creating wines Francesco asks Marco about what special techniques he used to design the Katkoot Rosé Riserva 2016.
MB : “The whole process that went behind making the Katkoot rose makes the wine so special and unique. Katkoot Rosé Riserva 2016 is a Rosé de Saignée made with indigenous yeasts that rest on the lees for 42 months before being disgorged. For the liqueur, I worked on something unique to create the special Liqueur D’expedition to achieve an elegant flavour.”
Marco further explains
MB : “Even the bottling and storing process for rose is special. After the manual harvest in wooden crates, the grapes were pressed and the Pinot Noir skins, left in contact with the must for a few hours and immediately removed. It then undergoes alcoholic fermentation in steel tanks and barriques at a controlled temperature. These two parts are then assembled with the cuveé of the previous year and with the solera that each year are used only in part for the sparkling wine; the removed quantity is instead filled with wine from the last harvest.”
FB : “How is this process so different from so many other rosé productions?” Marco reveals, the God in the details as he mentions
MB : “I am a great lover of the Rosé Classic Method, but I am also unfortunately aware that in Italy we have done everything to ruin this product. Too many producers thought it was enough to colour a sparkling wine pink to make it salable. As Champagne
aficionados well know, Rosé is normally the highest expression of a Pinot Noir-based sparkling wine.
The classic method Pinot Noir rosé creates a complex and intriguing bubble, the old vintages give the sensations of certain old Champagnes. Especially, for the production of Katkoot Rosé Riserva 2016, we aimed to achieve a complex rosé that conveys all the characteristics of Pinot Noir with a beautiful flavour.”
FB : “How do you achieve the salmon pink colour for the rosé ."
MB : “After the manual harvest, the bunches are placed on large wooden vats and left to macerate on the skins for 36 hours, thus giving the rosé colour, structure and tannins. The colour is given by this slow maceration with the skins that allow it to reach this salmon colour which will then evolve into other shades over the years.”
FB : “It must be a challenge maintaining the balance of nature next to a vineyard, why does the geography of this place make it special for classic method wines and rosé?"
MB : “The vine is grown not using any chemical element between the rows, with the utmost respect for the balance of environment, nature and ecosystem, each agronomic practice is rational and adopted wisely, and the yields per hectare are deliberately kept low, to manually collect structured and harmonious bunches.
The hilly area facing north-east gives the plant great ventilation and a strong temperature range which gives the grapes great flavour and structure. This old Pinot Noir vineyard is grown on a soil based on graphite and limestone flakes, without clay, that is, thinner and lighter located in the hills of the Pirio area, perfect for producing elegant and refined classic methods.
Conceived out of determination to acknowledge and conserve the unique expertise found in the heritage techniques of wine-making Bassan’s aimed at creating a rose that was unique and elegant.
When Marco asked Francesco what led him to choose Marco’s small factory for the rose production for Katkoot,
Francesco explained “I wanted to tell the beauty, the territory and the passion of the people who work in the vineyard every day, working together "four hands" to create an excellent product. With you I immediately found this alchemy of intentions.”
As the evening sets in Francesco pours out the Katkoot Rosé Riserva 2016 asking Marco what he thinks about the hero product of their association
MB : “It really excited me on a personal level. I cannot and do not want to describe it and give my opinion. Even for those who will taste it, I hope they immerse themselves to enjoy a unique tasting experience."
FB : “How would you best pair this rosé with food?"
MB : “Katkoot rosé is a fresh vertical wine that goes superb with food, it can be paired with almost anything whether its seafood and shellfish, white meats or legumes, sushi or less sweet and fruity desserts. It has the ability to cut through the richness while still complimenting the lightness and subtlety of your dishes.”
And so the conversation goes on discussing the Katkoot rosé experience and extends to talking about their passion for traditional wine-making making techniques and travel experiences exploring different wines.
Rosé
Marco Buvoli, producer of traditional Pinot Nero and Francesco, discuss their association on creating the Katkoot Rosé Metodo Classico Riserva 2016 and their mutual connectivity on the idea of creating something special and unique with a refined and elegant product like Rosé.
The conversation began with Marco Buvoli recounting his ever-growing passion for good wine and endless travels in search of one in a kind wines. His interest in wines led him to open his cellar in 1997 that he likes to call his factory/ creative laboratory situated on the hills of Garbugliano, Vicenza, where he started to experiment with a difficult grape variety pinot noir to achieve a 100% Pinot Noir sparkling wines.
Talking about the careful process behind creating wines Francesco asks Marco about what special techniques he used to design the Katkoot Rosé Riserva 2016.
MB : “The whole process that went behind making the Katkoot rose makes the wine so special and unique. Katkoot Rosé Riserva 2016 is a Rosé de Saignée made with indigenous yeasts that rest on the lees for 42 months before being disgorged. For the liqueur, I worked on something unique to create the special Liqueur D’expedition to achieve an elegant flavour. ”
Marco further explains
MB : “Even the bottling and storing process for rose is special. After the manual harvest in wooden crates, the grapes were pressed and the Pinot Noir skins, left in contact with the must for a few hours and immediately removed. It then undergoes alcoholic fermentation in steel tanks and barriques at a controlled temperature. These two parts are then assembled with the cuveé of the previous year and with the solera that each year are used only in part for the sparkling wine; the removed quantity is instead filled with wine from the last harvest. ”
FB : “How is this process so different from so many other rosé productions?” Marco reveals, the God in the details as he mentions
MB : “I am a great lover of the Rosé Classic Method, but I am also unfortunately aware that in Italy we have done everything to ruin this product. Too many producers thought it was enough to colour a sparkling wine pink to make it salable. As Champagne
aficionados well know, Rosé is normally the highest expression of a Pinot Noir-based sparkling wine.
The classic method Pinot Noir rosé creates a complex and intriguing bubble, the old vintages give the sensations of certain old Champagnes. Especially, for the production of Katkoot Rosé Riserva 2016, we aimed to achieve a complex rosé that conveys all the characteristics of Pinot Noir with a beautiful flavour. ”
FB : “How do you achieve the salmon pink colour for the rosé . "
MB : “After the manual harvest, the bunches are placed on large wooden vats and left to macerate on the skins for 36 hours, thus giving the rosé colour, structure and tannins. The colour is given by this slow maceration with the skins that allow it to reach this salmon colour which will then evolve into other shades over the years. ”
FB : “It must be a challenge maintaining the balance of nature next to a vineyard, why does the geography of this place make it special for classic method wines and rosé? "
MB : “The vine is grown not using any chemical element between the rows, with the utmost respect for the balance of environment, nature and ecosystem, each agronomic practice is rational and adopted wisely, and the yields per hectare are deliberately kept low, to manually collect structured and harmonious bunches.
The hilly area facing north-east gives the plant great ventilation and a strong temperature range which gives the grapes great flavour and structure. This old Pinot Noir vineyard is grown on a soil based on graphite and limestone flakes, without clay, that is, thinner and lighter located in the hills of the Pirio area, perfect for producing elegant and refined classic methods.
Conceived out of determination to acknowledge and conserve the unique expertise found in the heritage techniques of wine-making Bassan’s aimed at creating a rose that was unique and elegant.
When Marco asked Francesco what led him to choose Marco’s small factory for the rose production for Katkoot,
Francesco explained “I wanted to tell the beauty, the territory and the passion of the people who work in the vineyard every day, working together "four hands" to create an excellent product. With you I immediately found this alchemy of intentions. ”
As the evening sets in Francesco pours out the Katkoot Rosé Riserva 2016 asking Marco what he thinks about the hero product of their association
MB : “It really excited me on a personal level. I cannot and do not want to describe it and give my opinion. Even for those who will taste it, I hope they immerse themselves to enjoy a unique tasting experience. "
FB : “How would you best pair this rosé with food? "
MB : “Katkoot rosé is a fresh vertical wine that goes superb with food, it can be paired with almost anything whether its seafood and shellfish, white meats or legumes, sushi or less sweet and fruity desserts. It has the ability to cut through the richness while still complimenting the lightness and subtlety of your dishes. ”
And so the conversation goes on discussing the Katkoot rosé experience and extends to talking about their passion for traditional wine-making making techniques and travel experiences exploring different wines.
