Metodo Classico Dodici

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The Product in Brief:

✓ Over twelve years of aging on the lees

✓ 100% Pinot Noir grapes – dosage 1.5 g/l

✓ Sparkling wine of rare complexity and aromatic finesse

✓ Disgorgement January 2023

✓ Alcohol content: 12.50%

✓ Unclarified and unfiltered

The Metodo Classico Dodici represents the rarest and most complex pinnacle of Marco Buvoli's collection. It is a cuvée of extraordinary depth, born from long years of aging on the lees, which have endowed this sparkling wine with a rich and ever-evolving bouquet. It is a sparkling wine that demands time, attention, and respect: every sip speaks of the patience, precision, and passion that accompanied its creation. In the glass, it presents a splendid amber hue and a fine, discreet, and persistent perlage. On the nose, it offers a broad and layered aromatic spectrum: oriental spices (curry), Mediterranean herbs such as thyme, helichrysum, and oregano, hints of bergamot, chamomile, sultanas, dates, and delicate notes of undergrowth. On the palate, the experience is consistent and enveloping: the lively acidity accompanies the sip, making it vibrant and persistent, with an elegance that evolves minute by minute. Marco Buvoli suggests tasting it in a large red wine glass, to allow it to fully unfold, and serving it at 11–13°C, letting it breathe for a few minutes after pouring. Only in this way can DODICI reveal its full complexity and deepest soul.

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: Golden with amber reflections; fine and continuous perlage.

Tasting Notes: Aromas of oriental spices, Mediterranean herbs, bergamot, chamomile, sultanas, and dates. Consistent, structured, and fresh on the palate, with a long finish and an elegant finish.

Serving temperature: 11–13°C

Alcohol Content: 12.50% Vol.

Vinification: Manual harvest in the first half of August. Fermentation in stainless steel at a controlled temperature. Extended maturation on the lees for over twelve years. Disgorgement current vintage: January 2023. Extra Brut dosage 1.5 g/l. Unclarified and unfiltered.

Sugars: 1.5 g/l

Harvest period: First half of August

Pairings: Ideal with complex and structured dishes, white meats, shellfish, foie gras, and aged cheeses. Also perfect as a meditation wine, for those who appreciate the Classic Method at its most profound.

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.