TRENTINO-ALTO ADIGE Pojer e Sandri - Molinàr Extra Brut 0.75L

Designation of origin: Sparkling wine

Color: rosé

Type: classic method sparkling wine

Grape variety: Pinot Meunier

Alcohol content: 12%

Bottling location: Faedo (TN) ITALY

Description:

A pale, dusty pink in color, with a very fine and persistent perlage, it presents a mature and intense aroma with hints of vanilla, almond, hazelnut, and hints of hay and moss, complemented by prominent red berries. On the palate, it is extremely dry, not at all complex; on the contrary, it is extremely balanced and elegant, flawless, with a strong character that derives from 36 months of aging on the lees and fermentation in small oak barrels. Perfect as an aperitif, it pairs perfectly with fish appetizers, white meats, shellfish, cheeses, seafood, and fish dishes. It also pairs well with savory baked goods and pizza marinara.

The name "Molinàr" comes from the Trentino dialect meaning "miller," which perfectly translates the Meunier grape it's made from. Pojer e Sandri was founded in 1975 in an old mill in Faedo, and Sandri's maternal ancestors were indeed "millers."
Pinot Meunier is a typical Champagne grape variety, extremely rare in Italy, where it is grown on just 15 hectares, primarily in Trentino. Pojer and Sandri are among the very few Italian producers to vinify it as a single varietal, a courageous choice considering that even in Champagne, the most prestigious brands tend not to use it, or use it only in small percentages, favoring the other two Champagne blends, Chardonnay and Pinot Noir. The grape takes its name from the "floury" texture of the underside of the leaves, due to the high content of glycerol. Although considered less elegant because it is aromatically less delicate and discreet, this sparkling wine demonstrates that Meunier can express great character and refinement. The winemaking process involves chilling the grapes, washing and drying the bunches, pressing in a controlled atmosphere after a brief maceration, fermentation in small barrels on wheels using the "hourglass" technique (180° weekly rotation), refermentation in the bottle and disgorging after 36 months without adding sugar.