Spumante Metodo Classico Blanc de Noir Pas Dosè Perusini

For the production of this Blanc de Noir-Pas Dosé, the Friulian Perusini Winery uses pure Pinot Noir grapes, which, following manual harvesting, are immediately brought to the cellar and cooled. Following the pressing, the must obtained is left to rest at a low temperature, part of the mass will then ferment in wood and combine with that refined in steel to initiate malolactic fermentation. This is how the masses are separated from the lees in order to prepare them for frothing: the yeast for the second fermentation is added, initiating the second fermentation. After resting on the lees for 24 months or more, the bottles are rotated and led to the disgorging stage.

Characteristics of this Friulian wine

On organoleptic examination, it has an onion skin colour with light amber highlights; the nose is striking with notes of bread crust and toast. The perlage is creamy, the taste dry.

Suggested food pairings for this Spumante from Friuli

Try it with fish starters, shellfish, sushi and sashimi. serve at a temperature of 6-8° C in a tapered goblet.