The wines produced by Marco Buvoli, in Gambugliano, about 10 kilometers northwest of Vicenza, in the Castellari Mountains, between the Lessini and the Berici, have been for about fifteen years one of the most prestigious expressions of Italian sparkling Pinot Noir. Marco, on the other hand, is the son of Nevio Buvoli, one of the first Italian sommelier, who trained him to recognize the difference between a mediocre wine, a simply good one and an excellent one. Despite this passion has remained hidden for a long time, in the second half of the 90s began to take shape, thanks to the management of a hectare of land of Conegliano wine institute, cultivated with Pinot Noir, a grape variety that Marco had always preferred.
The first harvest dates back to 2001, when Marco was still divided between the vineyard and the commercial work in the automotive sector, thanks to which he had the opportunity to travel the world and, in his free time, to visit the most important wineries and farms, studying its characteristics and filling notebooks with notes. Gradually, also thanks to the achievement of economic independence with the work in the vineyard, Marco began to reduce the time devoted to his first employment, until he abandoned it permanently in 2015 to devote himself to his land that, in the Meanwhile, become 7 hectares, distributed in the hilly area between Vicenza and Padua.
The agronomic practices adopted were soon converted to the biological approach and, subsequently, biodynamic, with a deep respect for the natural ecosystem, combined with a manual, and maniacal, care of the vineyard. The vines are all French clones, personally chosen by Marco, cured with very strict pruning, which lead to very low yields, and manually harvested only when they reach full ripeness. In the small cellar take places fermentations in wood and steel, by means of indigenous yeasts, followed by long macerations, all enriched by the precious natural contribution of oxygenation. The Extra Brut Rosé Sette, for example, is a sparkling wine based on Pinot Noir that comes from the blending and bottling, in spring, of several vintages, partly aged in wood (the oldest reserves) and partly in steel, which has stood on the lees for seven years and which, after disgorgement, it was refilled with a dosage from the residual sugar of 2 g/l.
The bottle, disgorged in March 2014 and composed mainly by the vintage 2007 (with a balance of 2006), shows a pretty intense rosy color, together with a perlage of masterful refinement, and an olfactory fan that opens on red fruit notes such as red currant, blueberry, wild strawberry and pomegranate, followed by potpourri, kumquat, croissant and custard, with final echoes of medicinal herbs, dried fruit, vanilla and Sherry Fino. The palate with a creamy attack, thanks to the refined perlage, proceeds releasing softness combined with a slight and refreshing oxidative component; all while red fruit, croissant and Sherry return and accompany the sip until a long and juicy finish.
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