Fernando Bussolera Special Cuvée Extra Brut Pinot Nero

Metodo Classico Extra Brut Pinot Nero

Elegance of taste and refinement of style: when complexity, maturity and freshness come together, giving life to a harmonious whole of all components.

Appearance

Pale bright lemon with persistent perlage.

Nose

Intense floral notes of jasmine and hawthorn, combined with the fruity freshness of rennet apple and pear.

Palate

Perfect combination of depth, length and vibrant liveliness. Fine and velvety bubbles lengthen the taste on pear and hazelnut tones, with a final marked by citrus nuances.

Service

8-10 °C

Food matching

Delicious with Parma ham, excellent with sushi and shellfish (shrimp and scampi), perfect with white meat terrines.

Grapes

100% Pinot Noir, careful selection of French clones from the Champagne region, vineyards planted in 2001.

Soil

2.5 hectares of limestone-clay texture facing east / north-east, located between 200 and 300 meters above sea level in Mairano di Casteggio and San Biagio di Casteggio.

Vineyard Management

Treatments in the vineyard are limited to the minimum, without the use of antibotritics and synthetic products
The pruning system used is the Guyot for greater quality uniformity. Annual meticulous pruning to exclude the less uniform bunches before the ripening of grapes in July.
The rigorous choice of the winery is to obtain a great quality, choosing to have a maximum production of 1.5kg per plant (the yield per hectare is only 80q of grapes for about 5,500 plants).

Research

Conducting directly in the vineyards and in the cellars the research funded by the Bussolera-Branca Foundation, which aims to enhance the agricultural and viticultural heritage of Pavia, we carry out the cultivation of the vineyards with eco-sustainable criteria.
Thanks to the results of some of these researches, in the preparation of the new plants, during the planting of the seedlings, “attinomiceti” – natural fungi that protect the young roots from the pathologies – have been used, favoring a healthy and ecological growth.

Harvest

The bunches are harvested by hand at different times depending on ripeness and performing a strict selection to eliminate any imperfection. The immediate addition of dry ice allows us to preserve perfumes and avoid oxidation risks, so as to vinify only high-quality grapes.

Wine Making

From the whole grapes, gently pressed, the “first cuvée” is selected, that is the first half of the extracted must, more delicate and fragrant. Fermentation takes place at a temperature of 15 °C.
When the remaining natural sugars are about 30 grams per liter, the wine is stored at a temperature of 5 °C until the Sparkling Making phase takes place.

Sparkling Making e Ageing

The Sparkling Making is performed in March following the harvest, adding only the yeasts, without the addition of sugar. Once the second fermentation in bottle, also called tirage, is completed, the bottles age at least 24 months, after which the disgorgement proceeds.
The dosage of sugars is 6 g/l to preserve the freshness and character of Pinot Noir.

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