In the glass
Aroma: green apple, lemon zest, chalk, fresh almond, white flowers
Palate: lemon pith, saline minerality, patisserie cream, fine green herbs
The zero-dosage Alma. Chardonnay-led with reserve-wine depth, exposed mineral spine and the cellar's signature almond patisserie carried by a saline finish.
What it pairs with
-
Crudo of branzino
Saline minerality lifts the raw sea bass; zero dosage stays out of the way of the delicate flesh. -
Oysters mignonette
Lemon pith and chalk aromatics mirror the briny shellfish; high acidity carries the vinegar mignonette. -
Sushi nigiri
Low alcohol and a chalky finish keep the focus on delicate raw fish; saline minerality echoes the rice vinegar.
History
The Pas Dosé extension of the Alma line, launched to expose the reserve-wine library without dosage. Released as the consortium broadened its low-sugar Franciacorta offering.
- 2010 — First Alma Non Dosato release
Facts
- Producer
- Bellavista
- Grapes
- Chardonnay (78%), Pinot Nero (20%), Pinot Bianco (2%)
- Classification
- DOCG Franciacorta Pas Dosé
- Oak
- Vinified partly in stainless steel and partly in small oak barrels; minimum 30 months on lees; no liqueur d'expedition at disgorgement
- ABV
- 12.5%
- Price
- EUR 38 to 55 at retail
- Drinking window
- 0-8 from disgorgement
- First vintage
- 2010
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Bellavista Alma Non Dosato
What does Bellavista Alma Non Dosato taste like?
Green apple, lemon zest, chalk, fresh almond and white flowers on the nose; lemon pith, saline minerality, patisserie cream and fine green herbs on the palate. Medium-bodied with high acidity and a long, mineral finish.
What does Non Dosato mean?
Pas Dosé (or Non Dosato in Italian) means no liqueur d'expedition is added at disgorgement. Residual sugar is under 3 grams per litre, exposing the wine's natural acidity and minerality.
When should I drink Alma Non Dosato?
Drink within 0 to 8 years of disgorgement. The zero-dosage style benefits from at least 2 years from disgorgement for the chalky core to harmonise with the patisserie autolysis.