Buvoli Metodo Classico Tre Brut

The Brut TRE CLASSICO is my youngest sparkling wine, suitable for the ritual of the aperitif or in combination with first courses. I wanted it to be very dry and acidic, to match the structure which - although apparently fresh - hints at its future evolution in the bottle. I have to tell the truth: I was initially reluctant to produce such a young bottle (for my standards): I love evolved and important bubbles, and 3 years on the lees seemed too little to express the best structure of my sparkling wine bases. But I decided to give it a go anyway, with the promise to myself that "If a Buvoli doesn't come out, I won't make it". So much fear for nothing: what came out was a Buvoli that was younger and more drinkable than the others, but still recognisable - friends tell me - for its persistence and importance in the mouth. Bottling for the taking of the foam normally takes place in spring, assembling bases from several different vintages, part of which is an old reserve aged in wood. After disgorging, it rests for a few more months before release to allow the liqueur to integrate.