Opificio del Pinot Nero
Buvoli Solera 'Pinot Noir Factory'
The Four Solera was born in Buvoli , like the other sparkling wines from the Opificio del Pinot Nero, from a cuvée of wines from different vintages with the addition of reserves obtained using the Cuvée Perpetua method, known as Solera. In the Quattro, the latter is present in a significantly higher percentage, creating a wine capable of accompanying a full meal and evoking unique sensations.
CHARACTERISTICS
Name: Classic Method Extra Brut
Grape varieties: 100% Pinot Noir
Region: Veneto (Italy)
Alcohol content: 12.5%
Format: 75 cl bottle
Vinification: Harvesting is done by hand in crates, only when the grapes have reached perfect aromatic and polyphenolic ripeness. Bottling for secondary fermentation usually takes place in spring, blending base wines from various vintages, including a portion of older Cuvée Perpetua reserves.
Aging: Over 48 months on selected yeasts. After disgorgement, it rests for a few more months before being released for sale.
Allergens: Contains sulphites
Color:
Golden yellow with fine and persistent perlage
Olfactory analysis:
The nose has an intense impact of orange blossom and aromatic herbs, followed by notes of slightly oxidized rennet apple, candied orange, and citrus. The finish reveals smoky notes of burnt straw on chalky minerality.
Taste analysis:
On the palate, this wine is explosive in its nuanced balance between freshness and savory flavors. A slight astringency comes from the presence of fine tannins in the aftertaste, with a push from more pronounced oxidative and wild notes. A very gastronomic sparkling wine with a taut and persistent finish.
How to serve it:
Serving temperature 8°-10°C
How to enjoy it:
Balloon Flute
Pairings:
Raw seafood appetizers, fried fish, seafood risotto, grilled fish, sushi and sashimi, white meats
Producer:
The vineyards of the L'Opificio del Pinot Nero winery They are located on the hills around Vicenza and Padua, with different soils and climates that enhance the diverse expressions of the grapes and the terroir . Position, slope, microclimate, soil, and nature: each location has its own peculiarities that are embraced as much as possible, from the grape to the bottle.
We have always pursued organic and biodynamic cultivation techniques, with meticulous care for the plants and grapes, always respecting nature with the freedom that only small-scale production can guarantee.
French clones, respect for the soil, very severe pruning, very low yields, manual harvesting in crates only when the grapes have reached perfect aromatic and polyphenolic ripeness, are the peculiarities of this excellence in the field of Classic Method.
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