The label on Piquentum Brut Nature is made from the yeast residue remaining in the bottles after the second fermentation and disgorgement, the final stage of preparation for the market, when the metal crown cap is replaced by a special champagne cork. Due to this material, the label reacts to the wine's storage conditions and changes over time: consequently, noble mold may even develop on the bottle.
Piquentum is the Latin name for Buzet and the local winery owned by Dimitri Brečević. Born and educated in France, he moved to Istria, where he spent a long time working with one of Croatia’s greatest winemakers Giorgio Clai.
Sparkling sold out through 2027.
This was back when Giorgio was running the winery which still has his name. Dimitri produces his Brut Nature sparkling wine using young Malvazija and Teran that is a year older. The initial batch consisted of 700 bottles destined for select restaurants, and the sparkling wines he is set to produce this year and next are already sold out.
Congratulations to the designers who have already won numerous awards with this project, and a special shout-out to Dimitri for his excellent sparkling wine and other wines.
Brečević has Malvazija, Teran, and Refošk
These include a Malvazija macerated for several days and fermented with indigenous yeasts, 70 percent of which was aged in wooden barrels, as well as Teran Vrh. This red wine also is crafted using the grapes' native yeasts and aged in wooden barrels for nearly a year and a half. Refošk Vrh is produced in the same manner.