PERI

It was in 1980 when the charming project of producing a sparkling wine with refermentation in the bottle,
according to what could then still be called "Method Champenoise", involved and excited Peri’s family.

Thus, for over thirty years, the picking of Chardonnay and Pinot Noir grapes for the creation of the base wine for
Vintage sparkling wines opens the intense and exciting period of harvest.

The grapes prematurely harvested, in order to maintain a level of acidity higher to allow wine to cope with the long period of processing, are delivered to winery and are immediately undergo soft pressing.
The mass, transferred to the steel tanks of the vinification winery, begins with the first fermentation at controlled
temperatures between 18 and 22 °C.

In the spring it starts with the long tirage and delicate phase of sparkling and refining of the wine that, when already bottled, is put at rest in piles kept in the dark of the cellar rooms.

The constant temperature of 11-12° C favors the slow work of selected yeasts, processing residues of sugar into alcohol and natural carbon dioxide: the perlage.
After at least 24 months Talento sparkling wine can begin the practice of disgorgement and the addition of the
liqueur d’expedition of the House to make it more balanced, smooth and elegant.

Since 2010 the Peri Bigogno winery has entered with enthusiasm the Talento Italian Institute, which is an association that brings together some of the most important houses of the Italian wine scene.

Talento identifies the excellence of Italian sparkling.

The word "Talento" since 2004 is in fact exclusively reserved to Italian sparkling wines obtained by the Classic Method of bottle refermentation and this happens only with Chardonnay, Pinot Noir and Pinot Blanc grapes, which are considered the most valuable ones to obtain quality sparkling.