Butòn 17-22

A harmonious synthesis of elegance and freshness
  • Extension: 0.7 hectares
  • Altitude: 280 m a.s.l.
  • Exposure: North-West
  • Soil: Clayey-calcareous
  • Grapes: 100% Pinot Nero
  • Planting year: 2010
  • Training system: Guyot-espalier
  • Plant density: 4500 plants / hectare
  • Yield: 70 – 75 quintals / hectare
  • Harvest: Manual, selection of the bunches at harvest.
  • Vinification: Soft pressing of the whole bunches with stalk, fermentation of only the free-run must in concrete tanks at a controlled temperature. At the end of fermentation, the wine is decanted and refines for 7 months on its fine lees in concrete tanks. In spring the tirage is carried out and the wine ages for at least 48 months on the lees. The remuage is performed manually on pupitres and then proceeds to disgorgement. Before being put on the market, the wine refines another two months in the bottle.
  • Color: Brilliant straw yellow with golden reflections.
  • Perlage: Fine and very persistent.
  • Bouquet: Fragrant and intriguing, excellent balance between fruity notes of white pulp peach, white flowers and cardamom.
  • Taste: Creamy and elegant, with an acid vein and a pleasant tannic note. Perfectly recognizable for the particular personality acquired thanks to the characteristics of the soil and the microclimate with which the grapes ripen.
  • Serving temperature: 10 ° -12 ° C. It is pleasant to appreciate its initial freshness and experience the evolution of aromas as the wine heats up in the glass.
  • Pairings: Fish, focaccia, risotto, white meats
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Pinot Noir has been cultivated for more than 150 years in Oltrepò Pavese, the first wine-growing area in Italy for the production of this noble variety. The sparkling wine tradition is well established in the Versa Valley, where there are the vineyards most suited to the production of Pinot Noir grapes for sparkling wine, with altitudes reaching up to 550 m a.s.l.
BUTÒN in our dialect means sprout. Pinot Noir is the earliest variety among those grown on the farm to sprout.
The vineyard where we harvest the Pinot Noir grapes for the classic method is actually the last one where, in spring, we observe the vegetative revival of the vines, as it is located on a side with little exposure to the sun and one of the coolest and most ventilated in the area. . These environmental factors allow a slow ripening of the bunches while preserving the acidity and fresh aromas, distinctive features of the tasting of our classic method. The budding of these vines marks, for our family, the beginning of a new vintage, a moment of great emotion and good omen as we wish the opening of a bottle of BUTÒN would be.

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