Inbolla Metodo Classico Rosato

The Inbolla by Beatrice Cortese stands out as a brilliant, incredibly contemporary traditional method sparkling rosé, offering an energetic, fresh-faced take on 100% Nebbiolo. Beatrice Cortese, a talented young winemaker (born in 1994) based on the prized Bricco di Neive hill, runs a tiny, low-intervention estate of just 1.69 hectares with deep ecological respect. This sparkling cuvée originates from an intuitive vineyard choice: using Nebbiolo grapes gathered during the first summer green harvest, when the sugar content is still low and the natural structural acidity is at its absolute peak—the perfect canvas for a razor-sharp, energetic sparkling wine.

The cellar work closely mirrors Beatrice's artisanal, non-interventionist manifesto. Following a manual early harvest in September, the whole-cluster fruit undergoes a delicate pressing. The first fermentation triggers spontaneously with wild, indigenous yeasts in temperature-controlled stainless steel tanks. The wine then undergoes its second fermentation in the bottle, maturing on its lees for 20 months, with an additional 2-month rest post-disgorgement. Free from heavy dosage, Inbolla delivers an incredibly pure, high-tension, and mouthwatering drinking experience designed for true lovers of artisanal bubbles.