Vallepicciola Champenoise Spumante Brut ‘Perlinetto’ 2015
12 in stock
“Perlinetto” is the Brut Classic Method – Champenoise Sparkling Wine from Vallepicciola winery in Siena, Tuscany. Obtained from a calibrated blend of Chardonnay and Pinot Nero grapes and bottle aged on fine lees for a long period of 48-50 months before the disgorgement, in exactly the same way that Champagne is made . The result is a fine perlage and creamy mousse, with an olfactory spectrum reminiscent of white fruit, citrus fruits, bread crust and wild flowers. It wraps the palate with its vibrant freshness and its velvety, harmonious and refined elegance
Food pairings: Smoked fish appetisers, Sushi, Sashimi, Steamed Fish, Seafood Risotto
Appellation: Toscana IGT
Production Area:Pievasciata, Castelnuovo Berardenga
Soil: Limestone and clay with presence of galestro and alberese.
Cultivation system: Guyot
Alcohol content: 12.5% vol
|REGION:||Tuscany (Castelnuovo Berardenga (SI))|
|GRAPE:||Chardonnay 50% Pinot Noir 50%|
|SHELF LIFE:||20 Years|
Soft pressing with inert gas and dry ice,
press maceration alcoholic fermentation in steel with a
stay on fine lees for 6 months, maturation sur lies for 48-
50 months before the degorgement.
Nestled in the rolling hills of Chianti Classico, at 10 minutes from Siena, our 105-hectars estate vineyards have been planted selecting the best area for each of our Sangiovese, Pinot Nero, Merlot, Cabernet Sauvignon, Cabernet Franc e Chardonnay.
The history of Vallepicciola began in 1999, when the businessman Bruno Bolfo and his sister Giuseppina, originally from Liguria, decided to renovate an old nunnery, abandoned for decades, which was located near their country house in Pievasciata, small village close to Castelnuovo Berardenga, a few kilometers from Siena. Today the convent is the wonderful 5-star Hotel Le Fontanelle that attracts tourists from all over the world, thanks to a unique, elegant structure and a special attention to every detail. The Vallepicciola farm was born near the hotel, which today produces 12 wines using only its own grapes, as well as vin santo, grappa and olive oil.
Vallepicciola is located on the eastern side of Castelnuovo Berardenga, in the province of Siena.
Owned by the Bolfo family, it has 24 full-time employees, coordinated by CEO Alberto Colombo. The consultant winemaker is Riccardo Cotarella, while the cellar manager is Erasmo Mazzone. Guardian of the vineyards, as an agronomist, is Francesco Beni. The estate, 265 hectares among woods, vines and olive trees of Moraiolo, Leccino and Frantoio varieties, enjoys a mild microclimate, the ideal condition for wine production: the hectares under vineyards are currently 105, with a major presence of the king of the Tuscan vines, Sangiovese, intended mainly for the production of Chianti Classico, and even
international varieties, such as Pinot Noir, Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Chardonnay, used for IGT Toscana wines.
Spread over the hilly areas to the left of the Arbia river, the vineyards were selected and planted following and supporting the composition of the soils and areas, in which amalgamations of clay, limestone marl, bluish marl, tuff, sandstone and sand alternate. The great variability of the soils gives richness, elegance and uniqueness to the wines that come to life in Vallepicciola.
The company philosophy is in fact closely linked to its terroir: the principle is that the wines must be a unique expression of their land, climate and work done in the vineyard, and that the vineyard management has to be carried on with a sustainable approach, to be bequeathed to future generations.
Year after year Vallepicciola is reducing both use of herbicides, with the aim of reaching zero in the next two years (2021-2022), and treatments in the vineyard, in order to preserve the environment and produce wines more healthy, genuine and tasty.
Since 2017, with the help of Wine Research Team, managed by the oenologist Riccardo Cotarella, and AGER, spin off of University of Milan, Vallepicciola has been pursuing a better and more scientific management of agricultural activities, all of which are within the field of precision agriculture, in order to make an important saving of water, energy and time. Thanks also to the new photovoltaic system located on the roof of the building, the winery today is largely energy self-sufficient.