Expertly crafted from the finest Pinot Nero grapes, Perusini Blanc de Noir boasts a beautiful onion skin colour with amber reflections. Indulge in the complex aromas of cassis, bread crust, and toasted hazelnut. With a creamy texture and no added sugar, savour the refreshing acidity and bone dry taste with every sip. Perfect for special occasions or simply enjoying a glass of pure elegance.

About the Producer

In the last century when the fashion for French wines was still prevalent, Giacomo Perusini , grandfather of the current owner, began the selection and protection of some native vines (in particular Picolit). After his premature death in the First World War his work was continued by his wife Giuseppina Perusini Antonini, painter, writer, but also skilled businesswoman, who began the relaunch of Friulian wines on the national and international market. His son Gaetano, professor at the University of Trieste, continued and expanded research on agriculture and traditional vines, while his other son Giampaolo continued in particular the selection of Ribolla Gialla.

Today Teresa, Giampaolo's daughter, leads the company. Like her uncle and sister, she is an art historian but also a passionate winemaker. Today she is helped in managing the company by her husband Giacomo and her sons Carlo, Tommaso and Michele. Thus the family tradition continues on the Gramogliano hill known for centuries, like that of Rosazzo and della Rocca, as the cru hors class of the Colli Orientali del Friuli.

The Perusini company is among the 50 registered by the great Italian journalist Luigi Veronelli in the elite of historic Italian winemakers.

Vineyard and Winery

The grapes are harvested strictly by hand to preserve the integrity of the berries and to avoid colour transfer, they are taken to the cellar and immediately cooled. After the pressing phase in which only the finest of the must is obtained a low temperature resting phase begins (between 0 and 3°C). The fermentation is continued for as much time as possible so that the yeasts can synthesize the mannoproteins which will then give to this Blanc de noir that characteristic softness of fine sparkling wines without added sugar. 7% of the wine ferments in wood where it is enriched with lactic bacteria which has been selected over the years in Perusini barriques. Once reunited with the remaining 93% which has fermented in steel they perform the malolactic fermentation  which making the acidity balance with creamy texture giving this sparkling wine silky and fresh mouthfeel. This then rests on the lees until Spring when it is separated from the lees for the second fermentation. At this stage the addded yeast will carry out the second fermentation giving the wine its bubbles and characteristic notes of Bread crust. After resting on the yeasts for 24 or more months the bottles are rotated and gently go through the remuage just as Champagne and Traditional Method Fizz to prepare the bottles for the disgorgement where the yeasts will be separated from the free wine.