Peri - Peri 46 Brut Vintage Talent

The base wine for sparkling, produced according to the Classic Method, comes from prematurely harvested Chardonnay grapes to preserve a higher acidity level that can withstand the long processing period.
The vinification is carried out with slow fermentation yeasts in steel tanks kept at a controlled temperature between 18° and 22°C. The following spring, the long and delicate phase of sparkling and maturation begins with the tirage process. The wine, already bottled, is then stored in stacks in the dark cellar.
The constant temperature of 11°-12°C promotes the slow work of selected yeasts that transform the residual sugar into alcohol and natural carbon dioxide: the perlage.
Only after three years of aging on the lees and 46 months from the harvest, Peri 46 Talento is ready. The process of disgorging and the addition of the House's liqueur d'expedition begins to make it more balanced, smooth, and elegant.