Metodo Classico Perricone Brut Blanc De Noir

Description

Vineyards:

The grapes come from the Salemi area, at approximately 200 metres above sea level.
The vineyard lies on flat land with soils rich in gravel and organic matter.

Grape harvesting:

The grapes are hand-harvested into small crates during the last week of August, from the oldest Perricone vineyard on our estate. Its proximity to our lake creates a distinctive microclimate, helping to keep the clay soil cool.

Winemaking:

The grapes are gently pressed and vinified as a white wine.
The must is separated from the skins to preserve freshness and produce a clear, elegant base wine.

After fermentation, the wine continues to mature on the lees.

Refermentation and maturation:

In the spring following the harvest, the base wine undergoes secondary fermentation in the bottle at 15°C for approximately 30 days. Once the secondary fermentation is complete, the bottles rest in stacks for at least 18 months.

They are then placed on pupitres for remuage, a process that gradually collects the sediment in the neck of the bottle, ensuring the wine’s clarity.

After approximately 20 days of remuage, the bottles are disgorged.

Organoleptic properties:

The Blanc de Noirs immediately reveals its distinctive character.

It displays an intense straw-yellow colour, topped by an elegant mousse and a fine, persistent stream of bubbles.

On the nose, notes of custard cream emerge, followed by hints of red fruit and a subtle iron-like note characteristic of Perricone. These elements create a well-balanced and highly enjoyable profile.

On the palate, the wine’s polysaccharide-rich texture integrates harmoniously with the fine bubbles.

The finish is long, persistent and vibrant, with a distinctive savoury note that reflects the character of its terroir.

*This wine contains sulphites. Click here for ingredients and nutritional values.