Peri Brut is made according to the classic method of 100% Chardonnay grapes. Grapes are harvested early to maintain a higher acidity, which is optimal for the long fermentation process that the wine goes through.
The wine is made with yeast and fermented on steel tanks at a controlled temperature between 18 ° C and 22 ° C to slow the fermentation. The following spring the wine is bottled and put to rest in stacks in dark surroundings in the basement.
Colour: clear, bright straw-coloured yellow, very fine and persistent perlage.
Perfume: vivid and full bouquet, rich, harmonious, persistent, with a characteristic perfume of bread crust thanks to the usage of selected yeasts, with delicate notes of citrus and candied grapefruit.
Taste: dry, savoury and fresh.
Aging Potential: 10 years
Aging: 15 months on the yeasts, classic method
Bottle size: 0.75
Grape: 100% Chardonnay
Pairing: Appetizers with fish such as salmon, mayonnaise, battered vegetables and light fried
Production: 10,000 bottles
Serve: 6/8 °C
Type of wine: Sparkling
Cantina Peri Bigogno born in 1946 on the moraine hills of Castenedolo, a small town near Garda Lake. Andrea, third generation, is focusing to refine their sparking wine Talento (refermentation in the bottle, the method called in France “Method Champenoise”) and celebrate a local grape (Marzemino) in its red and rose versions.Find out more
The family behind the winery
Graziella and Adriano Peri bought the palace, with the historical cellar and vineyards, in 1946.
Their son Mario, alongside his wife Maria, started feeling a strong passion for managing the winery and in 1972 decided to bottling the best selection of their wines, creating some labels that are still produced now by the Peri family.
From 2008 the 3d generation, Andrea and his wife Francesca.