The Sauvignon clusters of three different clones contribute to the formation of the other half of Zenta Bianco. The local clones undergo a maceration process similar to that of the Chardonnay, with the exception of maturation that takes place entirely in stainless steel, while the French clones, after contact at a very low temperature in dedicated presses, are gently pressed without further handling. The musts, which are kept cold, are moved 3 times a day in order to induce the natural lysis of the cells inside the must, releasing the aromatic precursors that the yeasts then transform into the incredible bouquet that characterises this splendid wine.
In accordance with our credo that a great wine is born on the vine, Perusini wine is produced only from the grapes of its own vineyard, all terraced on loam rock (known as Ponca in Friuli) in a splendid position, the vines closely planted in accordance with strict criteria. The in-depth research into native vines that has become a byword for our vineyard over three generations.
The Perusini vineyards are one of the 50 happy few listed by Luigi Veronelli in “I vignaioli storici” (The Italian Wine-growers Bible). Today the estate is run by Giampaolo’s daughter, Teresa, an art historian like her uncle, but also a keen cultivator who divides her time between her studies and running the estate together with her husband Giacomo de Pace and her three sons.
Pairing Suggestions: Excellent as an aperitif, goes well with a wide range of light hors d’oeuvres, soups, risottos, fish and cheese.
Maturation: The wine was produced using the selection of the best bunches of Sauvignon and Chardonnay from our most suitable plots. Each individual plot is vinified separately with dedicated processes in order to enhance the territory from which they come as much as possible. The Chardonnay grapes are macerated in a protected environment for 4-5 days. As soon as they arrive in the cellar, they are immediately sent to the fermentation vats where the yeasts, in their initial phase of multiplication, will naturally protect the grapes from oxidation, without the use of chemical aids.