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 Super Sei, for example, is a sparkling wine that comes from the assembly of several thousandths, a part of which has been aged in small wood, which has stood on the yeasts for six years and which, after disgorging, was filled with a dosage from the residual sugar of 3,5 g/l.
This bottle, disgorged at the end of 2017, has a straw-yellow color tending to golden, with a fine and persistent perlage, and an olfactory range that starts from notes of citrus, candied orange peel, citrine grass and fragrant croissants, followed by sultanas, butter biscuits, custard and Sherry Fino (just a hint), with final notes of carpentry and wet flint. The taste is creamy, thanks to the refined perlage, with good softness and great acidity, enriched by a slight and tasty hint of oxidation, all enriched by the return of citrus, sultanas and Sherry Fino which accompany the sip to a good length closing.
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