Cuvèe Argical Dosaggio Zero Casa Caterina

Cuvée Argical Pas Dosé: the artisanal elegance of Pinot Noir by Casa Caterina

In the heart of Franciacorta, in Monticelli Brusati, Casa Caterina stands out for its artisanal sparkling wines of extraordinary elegance. The Cuvée Argical Pas Dosé represents the pinnacle of this philosophy: a Blanc de Noirs made from Pinot Noir grapes cultivated biodynamically on clay-limestone soils. Manual harvesting and meticulous cellar practices reflect the Del Bono family’s commitment to creating a wine that expresses both the terroir and tradition at its best.

In the vineyard: biodynamics and hand selection

Casa Caterina’s vineyards are managed according to biodynamic principles, with no synthetic chemicals. The vines are trained using the Guyot system and yields are kept low to ensure top-quality grapes. Harvesting is done by hand, selecting only the finest bunches for vinification.

In the cellar: spontaneous fermentation and long aging

The free-run juice is gently extracted through soft pressing and ferments spontaneously, mainly in stainless steel tanks and partially in oak barrels. No selected yeasts are added, allowing the native microflora to define the wine’s identity. The second fermentation follows the Traditional Method, with at least 120 months of aging on the lees. The wine is disgorged with no dosage, preserving its purity and character.

Tasting profile: complexity and finesse

Cuvée Argical Pas Dosé shows a deep straw yellow color and a very fine, persistent perlage. On the nose, it reveals aromas of red berries, bread crust and delicate pastry notes. The palate is creamy, fresh and harmonious, with great persistence and a clean, mineral finish.

Food pairings and service

This sparkling wine pairs beautifully with raw seafood, shellfish and delicate risottos. Its structure and depth also match well with aged cheeses and light white meats. Ideal serving temperature: 8–10 °C.

Technical sheet

• Grape variety: 100% Pinot Noir

• Region: Monticelli Brusati, Franciacorta (Lombardy)

• Viticulture: Biodynamic, manual harvest

• Fermentation: Spontaneous, 90% in stainless steel, 10% in oak

• Aging on the lees: Minimum 120 months

• Dosage: None (Pas Dosé)

• Alcohol content: 12.5% vol

• Serving temperature: 8–10 °C

• Food pairings: Raw seafood, shellfish, delicate risottos, aged cheeses, light white meats