1 BOTTLE OF 75cl.

M+M Perpetuelle Sbagliato owes its complexity both to the use of prolonged pre-draft refinement and to the presence of a multi-millesimal fraction in which the older wines are responsible for "educating" the younger ones. The richness and substance of the base wine is evident from the first tasting, which the exclusive method brings to light and fully enhances.

Grape varieties: 100% Pinot Noir

On the lees: 30 months

Vineyard area: Mango, Trezzo Tinella, Loazzolo, Bubbio

Alcohol: 12.50%

Food: Excellent as an aperitif, recommended with shellfish and beautiful people

Exposure: AND, SE, OR, NO

Age of the vines: 20-25 years

Soil: Clayey-calcareous

Altitude: 450-550 M/slm

Harvests: 100% manual

Training system: Guyot

Cultivation method: Sustainable viticulture

Colour: light straw yellow, with incipient golden notes; fine and persistent perlage.

Nose: broad, varied, with important aromatic depth, where the notes due to the autolysis of the yeasts blend with toasted hazelnut, yellow flowers and white pulp fruit, surprising for its olfactory progression.

Palate: inviting attack, juicy and concentrated but at the same time elegant and caressing, important acidity balanced by the pulpy and persistent structure, long saline finish.

Serving temperature: 4 -6 °

Longevity: 10 -12 years

Vinification: the bunches are selected by hand on the vibrating table and pressed in an inert environment (nitrogen) with a free-run must yield of 45%.
The entire process takes place without the use of augers in order to treat the grapes in the most delicate way possible.

Perpetuelle Sbagliato method: the vins clairs and the liqueur d'expedition are made up of: 85% of the 2018 vintage aged for 30 months on the noble lees in steel, until the release in 2021; 15% of the vintages from 2015 to 2020, also aged in steel. The method is inspired by the "Perpetuelle" but modifies it to comply with the Alta Langa regulations. Hence the adjective “Wrong”. The must is fermented in stainless steel tanks at a controlled temperature and stored for 6 months on the lees with bâtonnage.

Classic method: it is carried out according to the traditional method of fermentation in the bottle, with aging on the yeasts for at least 30 months. The liqueur d'expédition added after disgorgement is prepared according to our exclusive recipe without the use of distillates.