Metodo Classico VSQ
Spumante Blanc de Noir Brut

Pavò Brut Classic Method VSQ, obtained from grapes coming from the company's vineyards, is produced with 100% Pinot Noir grapes, harvested manually in crates. After a light pressing of the whole grapes and the subsequent static decantation of the flower must, fermentation takes place for 12 days at a controlled temperature of 18°C, with maturation on the fine lees. The second fermentation takes place in the bottle, according to the dictates of the Classic Method, with aging on its lees for at least 12 months.

It is characterized by a light straw yellow colour, a soft foam and a continuous and persistent perlage. The nose opens with intense flavors of crusty bread, enriched by hints of minerals, wisteria and elderflower. In a second moment, the fruity notes typical of the black grape variety emerge, such as currant, raspberry and pleasant hints of citrus. On the palate it is decisive, fresh and savory, with a finish that recalls the sensations perceived on the nose.

Perfect for aperitifs, it is ideal in combination with fine cured meats and hors d'oeuvre. Also indicated with risottos, sushi and all seafood dishes.

The Blanc de Noirs are perfect for those looking for a wine with character, a protagonist of meals and special occasions.

The credit for this great success undoubtedly goes to the first and most important protagonist, Pinot Noir. It is a very delicate grape, which is distinguished by the curious pine cone shape of its bunch, a particularity from which also derives its name. An excellent vintage of Pinot Noir is the result of a never predictable balance between soil, climate and savoir faire. The result, however, pays off any effort.

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TECHNICAL REPORT
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Grapes: Pinot Noir (100%), from hilly areas.

Classic method (refermentation in the bottle). Depending on the vintage, at least 12 months on the lees

Processing: the grapes are immediately pressed and left to ferment in vats. The assembly of the wines is carried out after appropriate analytical controls and organoleptic tests.

The bottling for the second fermentation always takes place in spring, then the bottles stay in the cellar for at least 12 months, essential for a better refinement.

Serving temperature: 8/9 °C

Soil typology: soils in the low hilly area, made up of marine sedimentary rocks, with a significant clayey component

Training system: Guyot

Number of vines per hectare: 3,000 – 4,000