Fernando Bussolera Special Cuvée Brut Pinot Nero
Metodo Classico 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.
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).
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.
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 36 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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