Millesimato refers to grapes used to produce the Prosecco which are from a single harvest. The winery also typically uses their best grapes to produce a Millesimato Prosecco. These Proseccos are produced in the Traditional Method (with secondary fermentation occurring in the bottle), as opposed to the usual Tank method used for other Proseccos
The 2012 Contratto is produced from 80% Pinot Nero (aka Pinot Noir) and 20% Chardonnay. The fruit is handpicked and cooled before pressing. The juice is then fermented dry in temperature-controlled tanks. The lots are then blended and bottled prior to secondary fermentation. Dry and powerful, deeply steeped with the essence of Pinot Noir. On the palate chalk, graphite, red berries and mint emerge. White flowers, citrus and crushed rocks are layered into the finish. A serious aperitif sparkling wine that is great now and in the next 5 years to come.
Pairings: Stone fruit salad, burrata cheese, prosciutto, raw seafood, sushi, roasted herb chicken, pan seared sea bass, toasted almonds, pecorino cheese
James Suckling: 92 points A frothy and rich sparkling wine with lots of cooked-apple and peach character, as well as cream undertones. Full body, bright acidity and a flavorful finish. This is a sparkling wine for food!
Robert Parker's Wine Advocate: 93 points A blend of 80% Pinot Nero and 20% Chardonnay, the 2012 Metodo Classico Millesimato Pas Dosé ages on the yeasts for five years. Riddling is done by hand. This is a mid-weight sparkler that borders closely on being full-bodied. The mouthfeel is beautifully creamy and rich with abundant apricot, honey and sweet almond. I tasted this wine after a 30-wine flight of Barolos and Barbarescos and I cannot exaggerate how delicious and appealing this wine ultimately proved to be.