Buvoli - L'Opificio del Pinot Nero
Metodo Classico Cinque Pas Dosé
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | Some wines aged in wood using the Solera method (partially filled barrels); extended ageing on the lees for many years |
- Grape variety and style: Classic Method sparkling wine, pas dosé, made exclusively from Pinot Noir
- Aromatic profile: Notes of fruit and yeast, golden yellow colour, fine and long-lasting perlage
- Vinification: Blend with a portion aged in Solera wood, long ageing on the lees, unfiltered
- Taste: Freshness, savouriness and minerality, fine and persistent bubbles
- Pairings and serving: Recommended with lean fish and shellfish, serve at 6–8 °C, 12.5% ABV
Description
What kind of wine is it
Buvoli Cinque Metodo Classico Pas Dosé is a sparkling wine with a golden yellow colour, a true expression of Pinot Noir. On the nose, it harmoniously blends fruity aromas with yeasty notes, heralding a fine and persistent perlage. Crafted using the Traditional Method, it offers a fresh, savoury sip characterised by a pronounced minerality. The choice of no dosage makes it the ideal companion for shellfish, lean fish and cheeses, while also promising extraordinary cellaring longevity.
Where does it come from
This sparkling wine from Veneto embodies Buvoli's production philosophy, focused on a rigorous organic and sustainable approach. The entire project revolves around Pinot Noir, a grape variety that achieves outstanding quality in this area. The characteristics of the terroir are reflected in a vibrant freshness, ensuring a savoury and vertical palate. The care taken in the vineyard allows for respect of the natural balance and fully preserves the varietal character of the grape.
How is it produced
Production uses the Traditional Method, starting from a meticulous blend of base wines. Part of the cuvée matures in wood in partially filled barrels using the Solera method, a step that greatly enhances aromatic complexity. The secondary fermentation in the bottle is followed by a long period on the lees, essential for giving the wine structure and solidity. Bottled without filtration or added sugars, the sparkling wine expresses its identity in a pure and decisive manner. It is recommended to serve at a temperature of 6–8 °C.
History and Curiosities
Founded in 2001 in Veneto, the Buvoli L’Opificio del Pinot Nero winery presents the Cinque Metodo Classico Pas Dosé, a refined tribute to pure Pinot Noir from organic farming. Oenologist Marco Buvoli creates a masterful blend in which part of the wines mature in wood using the fascinating Solera method in partially filled barrels. This complex process, combined with a long period on the lees and the complete absence of filtration, gives the sparkling wine an extraordinarily authentic expression, ensuring excellent ageing potential for up to ten years.
Tasting notes
Perlage
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 Cinque Metodo Classico Pas Dose |
|---|---|
| Type | White green classic method sparkling wine pas dosé |
| 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 Founded in 2001 in Veneto, the Buvoli L’Opificio del Pinot Nero winery presents the Cinque Metodo Classico Pas Dosé, a refined tribute to pure Pinot Noir from organic farming. Oenologist Marco Buvoli creates a masterful blend in which part of the wines mature in wood using the fascinating Solera method in partially filled barrels. This complex process, combined with a long period on the lees and the complete absence of filtration, gives the sparkling wine an extraordinarily authentic expression, ensuring excellent ageing potential for up to ten years. |
| Origin | Veneto |
| Fermentation | Long ageing on the lees for many years |
| Production technique | Traditional method (pas dosé/zero dosage); blend of wines with some aged in wood using the Solera method (ullaged barrels); long ageing on the lees; unfiltered (zero filtration) |
| Wine making | Sparkling wine produced using the traditional method, pas dosé (zero dosage); obtained from a blend of wines, some aged in wood using the Solera method (partially filled barrels); extended ageing on the lees; unfiltered (zero filtrations). |
| Aging | Some wines aged in wood using the Solera method (partially filled barrels); extended ageing on the lees for many years |
| Allergens | Contains sulphites |