This is our first classic method! Made 100% from Pinot Noir grapes, this type of wine, obtained from dark grapes, is better known on the market as Blanc de Noir. We have chosen to produce it in a sugar-free version with no liqueur  added, that is, with zero dosage: pas dosé.

The Perusini company is among the 50 happy few enrolled by Veronelli in the Gotha of Italian historic winemakers. In fact, in the last century, when the fashion of French wines still prevailed, Giacomo Perusini, grandfather of the current owner, began the selection and preservation of some native vines (in particular the Picolit). 

First produced in 1962 as the result of a bet made by Giampaolo Perusini who even then believed in the potential of the red wines of Friuli, this wine immediately won a gold medal at the Wine exhibition of Corno di Rosazzo. It is presented again today, the same blend of Merlot and Cabernet Sauvignon confined in barrels of french oak, with the same label figuring the coachman by Vernet chosen by Giampaolo Perusini.

Pairing Suggestions: Blanc de Noirs is particularly well-suited to serve with a variety of foods, aperitif with chilled oysters, whole roasted white fish, crab or lobster, cream-based soups and sauces, sauteed mushrooms or a crudite platter.

Maturation: The grapes are strictly harvested by hand to keep them intact and avoid any loss of colour. They are then taken to the cellar and immediately cooled. After the pressing phase, during which only the free-run juice is obtained, the must is rested at a low temperature (between 0 and 3 degrees), encouraging natural clarification. Fermentation is continued for as long as possible so that the yeasts can synthesise the mannoproteins, which give our Blanc de Noir the characteristic softness of great sparkling wines with no added sugar. 7% of the juice ferments in wood, where it is enriched with lactic acid bacteria that have been selected in our barriques over the years; this juice, once combined with the part aged in steel, activates malolactic fermentation in the rest, making the acidity of the sparkling wine silky yet fresh at the same time. After resting until the first warm days of spring, the wine is separated from the lees and prepared for refermentation. Yeast is added at this stage; this will carry out the second fermentation, giving the wine its fizziness and its characteristic notes of bread crust. After ageing on the lees for 24 months or longer, the bottles are rotated and gently tipped upside down to prepare them for the disgorgement phase, where the yeasts will be separated from the clarified wine.