Metodo Classico Blanc de Noirs Extra Brut il Grande Dieci Magnum

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$224.00

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The Product in Brief:

✓ Over ten years of aging on the lees

✓ 100% Pinot Noir grapes – dosage 3.00 g/L

✓ Limited edition of 500 bottles

✓ Disgorging February 2022

✓ Alcohol content: 12.50%

✓ Unclarified and unfiltered

The Extra Brut Grande Dieci Magnum represents the culmination of Marco Buvoli's journey with the Metodo Classico. A 100% Pinot Noir Blanc de Noirs that rests on the lees for over ten years, expressing the depth, finesse, and strength of time in every detail. Only 500 bottles are produced in the 1.5L magnum format. It is a sparkling wine of rare complexity, capable of combining elegance, maturity, and mineral tension in absolute balance. The long aging process yields layered aromas and a rich structure, while the surprisingly lively freshness testifies to the winemaker's mastery in managing the wine's evolution over time. As sommelier André Senoner , Italian Ambassador of Pinot Noir 2021, explains: “ The nose opens with notes of honey, dried fruit, and citrus zest, followed by hints of bread crust and sweet spices. On the palate, it is broad, enveloping, and deep, with an extraordinary balance between freshness and ripeness. The very long and savory finish leaves a trace of elegance and authenticity. ”

Product Sheet:

Grape variety: 100% Pinot Noir (Blanc de Noirs)

Production area: Colli Berici (Vicenza)

Soil Characteristics: Clayey-calcareous soils, vineyards located at approximately 280 m above sea level, biodynamic management

Color: Intense golden yellow with amber reflections; very fine and persistent perlage.

Tasting Notes: Aromas of honey, dried fruit, candied citrus, and bread crust. Creamy, complex, and mineral on the palate, with lively acidity and a long, refined finish.

Serving temperature: 10–12°C

Alcohol Content: 12.50% Vol.

Vinification: Manual harvest in the first half of August. Fermentation in stainless steel and partially in wood at a controlled temperature. The base wines are aged in fine wood and stainless steel, all on the lees with regular batonnage. After fermentation, the wine ages in bottle for over 120 months. Extra Brut dosage: 3.00 g/l. Unclarified and unfiltered.

Yield per hectare: nd

Sugars: 3.00 g/L

Harvest period: First half of August

Pairings: Perfect with fine cuisine: shellfish, foie gras, truffle dishes, aged cheeses, or rich dishes. Ideal for meditation or to celebrate a special moment.

Veneto, located in northeastern Italy, is renowned for its extraordinary history, breathtaking landscapes and exquisite food and wine traditions. Veneto cuisine and wines are appreciated throughout the world and reflect the cultural and territorial diversity of the region. Veneto is famous for its fascinating historical cities such as Venice, Verona and Padua, which are home to countless works of art and architectural treasures. Venice, the city of canals and palaces, is considered one of the most romantic and fascinating destinations, while Verona, the city of Romeo and Juliet, is famous for its Roman amphitheatre and opera performances. Padua, with its historic University and the Scrovegni Chapel, offers a wide range of cultural attractions.

The Veneto region is known for its excellent wine production, which includes famous wines such as Prosecco, Valpolicella and Soave. Piave is the name of a DOC wine produced in the provinces of Treviso and Venice around the lower course of the Piave. The vineyards of Veneto extend from the hills of Treviso, Vicenza and Verona to the plains of the Po. Venetian cuisine is equally varied and delicious, with fish and seafood dishes along the coast and in the Venetian Lagoon, and more robust meat and vegetable recipes inland. Some of the region's signature dishes include risotto, bigoli (egg pasta), polenta, and baccalà alla vicentina. The Pedemontana Veneta area is undoubtedly the most authentic expression of the typicality and richness of the region's food and wine heritage.

153 typical areas within a 5 km radius of the new Pedemontana Veneta highway. Among these, 9 DOP products, 5 IGP, 4 DOCG wines, 8 DOC, 4 IGT, 119 traditional agri-food products and 4 Slow Food presidia stand out. The Pedemontana Veneta offers a wide range of high-quality wines, cheeses, vegetables, cured meats and delicacies, including, to name a few, Asiago DOP, Morlacco and Imbriago cheeses, Grappa and fruit distillates, Sopressa DOP, stone-ground flours from ancient cereals (Mulino Terrevive), Extra Virgin Olive Oil DOP which, with the denomination "Conca degli Ulivi" produced (Oro de Poè) in small but very precious quantities, boasts prizes and awards in prestigious international competitions. Prosecco DOCG of Valdobbiadene and Asolo. In addition to the aforementioned Prosecco, appreciated and exported throughout the world, in recent years, native vines that had been forgotten have been re-evaluated, among which the Recantina and the Rabbiosa dei colli Asolani (Pat del Colmel) stand out. Once called “Rabbioso” or “vino del Piave”, Raboso is a native red grape variety from Veneto with a thousand-year history (Italo Cescon). It is a great Italian red wine with a clear identity well-rooted in the territory of the Piave, which today wants to regain a prestigious position among the great Italian wines. Let yourself be won over by the quality and tradition of the artisan producers we have selected for you, producers who best express the authenticity and richness of this wonderful region.

L'Opificio del Pinot Nero was born from the visionary dream of Marco Buvoli, a wine craftsman who chose to dedicate himself passionately to one of the most fascinating and complex grape varieties: Pinot Noir. In the late 1990s, Marco transformed his passion into a concrete project, creating a small winery in Gambugliano, in the Vicenza hills, where wine meets another great passion: rock music. L'Opificio is, in fact, "the rock cellar," a place where rhythm, vibrations, and emotions flow through the barrels, accompanying the journey of each wine. The vineyards extend between the hills of Vicenza and Padua, in a mosaic of soils and microclimates that enhance the personality of Pinot Noir. Cultivation is organic and biodynamic, with severe pruning, low yields, and manual harvesting to obtain healthy, ripe grapes.

In the winery, the philosophy is the same: absolute respect for the raw material, positive vibrations, and a natural rhythm. They work with whole grapes, maceration and fermentation in steel or wood, and aging in barriques and tonneaux selected for each vintage. Every movement occurs by gravity, delicately, to never stress the wine. The heart of the Opificio is the Classic Method: sparkling wines of rare elegance and mineral tension, created from cuvées of different vintages and a small portion of reserve wines aged in wood according to the Solera method. Long aging on the lees—sometimes over 36 months—gives creamy, deep, and vibrant wines capable of captivating the palate. Alongside sparkling wines, Marco Buvoli also produces Pinot Noir reds that reflect the purest soul of the grape, and his Garage Wines: micro-productions supervised step by step, born from a desire to experiment.

These include the Chardonnay vinified in the Burgundian style, the powerful and structured TPS (a blend of Syrah and Merlot), and the elegant and refined Cabernet Franc, inspired by the Loire. Annual production, around 28,000 bottles, is deliberately limited to ensure artisanal control over every stage of the process. L'Opificio del Pinot Noir is not just a winery, but a laboratory of ideas and emotions, where wine and music merge to give life to authentic creations. Every glass is a journey: from the vineyard to the glass, it tells a story of passion, courage, and research, which has made L'Opificio a reference point for those seeking Italian wines capable of dialoguing with the great international classics, without ever losing their connection to their homeland.