Very fine and persistent perlage, elegant and complex sensations are the result of a long and careful manual processing.

Passe-Partout Azienda Agricola Barberis
Barberis icon
Purchase now
  • Grape variety: Pinot Noir and Chardonnay

  • Production area: Cortemilia (CN)

  • Geographic exposition: south-west

  • Grape harvest time: first or second week of September, depending on the vintage

  • Harvesting method: manual

  • Vinification: 20% Chardonnay grapes: maceration on the skins for 15/20 hours in pneumatic press with the addition of specific enzymes. Then the alcoholic fermentation at a controlled temperature (15/16° C) begins.
    80% Pinot Noir grapes: soft pressing of whole grapes. Then the alcoholic fermentation at a controlled temperature (15/16° C) begins. After the first alcoholic fermentation we form the blend and we continue with a static clarification with a temperature below 8° C. 1/2 racking follow and then there are weekly batonnages.
    In the following spring, on the waxing moon, the tirage is carried out with the inoculation of selected yeasts for the second fermentation.
    After the maturation of over 36 months, we proceed with the degorging and disgorgement with the final addition of the liqeur d’expedition (company secret).

  • Vinification and aging times: 8-9 months in steel tanks and at least 36 months in bottle on the lees

  • Color: straw yellow with very fine and persistent perlage

  • Aroma: hints of apple, white flowers and intense notes of yeast, bread crust

  • Taste: deep and creamy given by the fine perlage. Fresh and savory.

  • Alcoholic content: 13 %vol. depending on the vintage

  • Wine matching: it is ideal as an aperitif. It pairs well with appetizers, seafood dishes and cold cuts.

  • Serving temperature: to be served cold at 10-12°C

Download technical sheet