Classic Method Sparkling Wine Pavò Franciacorta Brut VSQ

The Pavò Brut Classic Method VSQ, obtained from grapes coming from the company's vineyards, is produced with pure Pinot Noir grapes, harvested manually in boxes. 
After light pressing of the whole grapes and subsequent static decantation of the free-run 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 refinement on its own yeasts which lasts 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 bread crust, enriched with mineral hints, wisteria and elderflower. 
In a second moment, the fruity notes typical of the black grape variety emerge, such as currants, raspberries and pleasant hints of citrus fruits. 
On the palate it is decisive, fresh and tasty, with a finish that recalls the sensations perceived by smell.   Perfect for aperitifs, it is ideal in combination with fine cured meats and hors d'oeuvre. 
Also suitable with risottos, sushi and all seafood dishes.
 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. ANDa very delicate grape, which stands out for the curious pine cone shape of its bunch, a peculiarity from which its name also derives. 
An excellent vintage of Pinot Noir is the result of a never predictable balance between soil, climate and savoir faire. 
However, the result repays any effort.    Grapes: Pinot Noir (100%), coming from hilly areas. Classic Method (refermentation in the bottle). 
Depending on the vintage, minimum 12 months on the lees Processing: the grapes are immediately pressed and placed in vats to ferment. 
The blending of the wines is carried out after appropriate analytical controls and organoleptic tests.   Bottling for the second fermentation always takes place in spring, then the bottles stay in the cellar for at least 12 months, essential for better refinement. Serving temperature: 8/9 °C Soil type: soils of the low hilly area, made up of marine sedimentary rocks, with a significant clay component