Corte Nera

Buvoli Pas Dosé Cinque 'Opifico del Pinot Noir'


Pas Dosé (also called Zero Dosage) is the most difficult challenge for a Classic Method producer, it is worked without "makeup" (without liqueur).

Buvoli 's Cinque is a sharp, direct, uncompromising sparkling wine, a Classic Method for enthusiasts.


Denomination: Classic Method extra brut

Grape varieties: Pinot Noir 100%

Region: Veneto (Italy)

Alcohol content: 13%

Format: 75 cl bottle

Vinification: The harvest is manual in boxes and is carried out only when the grapes have reached perfect ripeness. Bottling for the second fermentation normally takes place in spring, assembling bases from different vintages, of which a part of old reserve from Cuvée Perpetua

Aging: Over 60 months on selected yeasts. After disgorging, it rests for a few more months before being put on the market

Allergens: Contains sulfites

Color:   Golden yellow with fine and persistent perlage
Olfactory analysis:   The Cinque opens to the sense of smell with aromas of acacia flowers and broom. Followed by hints of sweet spices, honey and saffron. Final with hints of almond paste and dry pastry that recall the olfactory finesse
Taste analysis:   On the palate it presents itself releasing minerality on the taste buds. It is soft and balanced with a boost of freshness and a long savory streak. At the end hints of medicinal herbs such as marjoram and mint return in the form of Mediterranean scrub and undergrowth
How to serve it:    Service temperature 8°-10°C
How to enjoy it:   Balloon Flute 
Pairings:   Raw seafood appetizers, fried fish, seafood risottos, grilled fish, sushi and sashimi, white meats


The vineyards of the L'Opificio del Pinot Noir winery they are found on the hills around Vicenza and Padua, different soils and climates to enhance the different expressions of the grape and the terroir . Position, inclination, microclimate, soil and nature, each place has its own peculiarities which are supported as much as possible, from the grapes to the bottle.

Organic and biodynamic cultivation techniques have always been pursued, with obsessive care of the plant and grapes, always respecting nature in the freedom that only small productions can guarantee.

French clones, respect for the soil, very severe pruning, very low yields, manual harvesting in boxes only when the grapes have reached perfect aromatic and polyphenolic ripeness, are the peculiarities of this excellence in the field of Classic Methods