Opificio del Pinot Nero
Buvoli Tre 'Opifico del Pinot Noir'
Tre di Buvoli is the youngest Classic Method sparkling wine from the L'Opificio del Pinot Noir winery.
Suitable as an aperitif or paired with fish starters or first courses. It is a dry wine with a pronounced acidity which suggests future evolution in the bottle.
CHARACTERISTICS
Denomination: Classic Method extra brut
Grape varieties: Pinot Noir 100%
Region: Veneto (Italy)
Alcohol content: 12.5%
Format: 75 cl Magnum 1.5 lt bottle
Vinification: The harvest is manual in boxes and is carried out only when the grapes have reached perfect aromatic and polyphenolic ripeness. Bottling for the second fermentation normally takes place in spring, assembling bases from different vintages, of which a part of old reserve aged in wood
Aging: Over 36 months on selected yeasts. After disgorgement, it rests for a few more months before being put on the market to allow the liqueur to integrate
Allergens: Contains sulfites
Color:
Brilliant amber yellow
Olfactory analysis:
On the nose, an immediate sensation of delicate elegance, expressed with dehydrated flowers, followed by a sensation of citrus fruit jelly (bergamot, lemon, cedar). The aromatic herbs emerge on the finish: freshly picked thyme and sage.
Taste analysis:
On the palate the wine appears fresh, clean, its softness emerges in a sensation of creaminess that fills our mouth. The aromas of more intense aromatic herbs return for a full-bodied wine, deep in mineral tensions.
How to serve it:
Service temperature 8°-10°C
How to enjoy it:
Wide flute
Pairings:
Perfect as an aperitif, ideal for a fish dinner
Producer:
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
