Buvoli - L'Opificio del Pinot Nero
Tre Blanc De Noirs Metodo Classico Extra Brut
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | Aged for 3 years on the lees; a portion of old reserve aged in wood; after disgorgement, it rests for a few more months before being released to allow the liqueur to integrate. |
- Grape variety and style: Traditional method Extra Brut, Blanc de Noirs made exclusively from Pinot Noir
- Ageing: Three years on the lees with the use of historic reserves aged in wood
- Aroma: Notes of dried flowers, citrus fruits, white peach and sage, finishing with thyme
- Taste: Very dry, fresh and creamy profile, with pronounced minerality and aromatic herbs
- Pairings and serving: Ideal with shellfish and baked sea bass; serve at 6–8 °C, 12.5% ABV
Description
What kind of wine is it
Buvoli Tre Blanc De Noirs Metodo Classico Extra Brut is a sparkling wine from Veneto made from Pinot Noir grapes. Produced using the Traditional Method, it displays a bright straw yellow hue. On the nose, it reveals notes of dried flowers, citrus jelly and white peach, finishing with elegant hints of thyme and sage. On the palate, it offers a dry sip, enriched by a creamy texture that envelops the mouthful, supported by intense mineral tension and deep herbal undertones.
Where does it come from
The grapes for this sparkling wine grow in Gambugliano, in the province of Vicenza. Here, the unique characteristics of the land give the grapes a defined profile, resulting in vibrant freshness and a distinct savoury drive. The Buvoli winery manages its vineyards according to the principles of organic and sustainable farming. The white vinification and minimal dosage enhance the purity of the wine, offering an authentic and rigorous expression of the terroir.
How is it produced
Production is based on a careful blend that combines base wines with historic reserves matured in wooden barrels. The secondary fermentation in the bottle, as required by the Traditional Method, initiates a three-year maturation on the lees. After disgorgement, the wine rests for a few months to best harmonise the liqueur. The resulting solid structure makes it versatile at the table, ideal for pairing with shellfish, baked sea bass, characterful cheeses or almond-based pastries.
History and Curiosities
Born from Marco Buvoli's passion for sparkling wines, the Tre Metodo Classico Extra Brut embodies the youthful spirit of L’Opificio del Pinot Nero. This cuvée is the result of a skilful blend of different vintages, enriched by historic reserves aged in wood to ensure exceptional complexity. After the secondary fermentation in the bottle, the wine rests for a 3-year maturation on the lees. The result is a superb Venetian excellence, created to amaze while proudly maintaining its unmistakable Buvoli stylistic imprint.
Tasting notes
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 2001
- Oenologist: Marco Buvoli
- Bottles produced: 20.000
- Hectares: 7
| Name | Buvoli Tre Blanc De Noirs Metodo Classico Extra Brut |
|---|---|
| Type | White green classic method sparkling wine extra brut |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Veneto |
| Vendor | Buvoli - L'Opificio del Pinot Nero |
| Story | History and Curiosities Born from Marco Buvoli's passion for sparkling wines, the Tre Metodo Classico Extra Brut embodies the youthful spirit of L’Opificio del Pinot Nero. This cuvée is the result of a skilful blend of different vintages, enriched by historic reserves aged in wood to ensure exceptional complexity. After the secondary fermentation in the bottle, the wine rests for a 3-year maturation on the lees. The result is a superb Venetian excellence, created to amaze while proudly maintaining its unmistakable Buvoli stylistic imprint. |
| Origin | Gambugliano (Vicenza) |
| Fermentation | 3 years on the lees |
| Production technique | Traditional method (second fermentation in bottle) |
| Wine making | Traditional method; second fermentation in the bottle (prise de mousse) usually in spring; blending of base wines from different vintages with a portion of old reserve aged in wood; aged for 3 years on the lees; after disgorgement, it rests for a few more months before release to allow the liqueur to integrate. |
| Aging | Aged for 3 years on the lees; a portion of old reserve aged in wood; after disgorgement, it rests for a few more months before being released to allow the liqueur to integrate. |
| Allergens | Contains sulphites |