How is Made
VINIFICATION: Obtained after careful on marc fermentation (without the skins), the wine is left to rest during the cold winters, which strip it of tartar and make it clear. The second stage is started, refermentation with the charmat method. Selected yeasts able to ferment under pressure and at rather low temperatures and sugar in amounts such as to get the desired pressure with the next fermentation and the right pleasantness are added to the wine. The wine fermented at a temperature of about 15°C will reach the desired pressure about thirty days later. At this point the fermentation is blocked by refrigerating the autoclaves. The yeast drops to the bottom and the wine is ready for bottling after remaining at this temperature for 8-10 days.
CHARACTERISTICS: We wanted to pay homage to this old tradition with this product obtained from grapes coming from selected vineyards. Intense usual fragrance of fruit with scents of peach, pear, banana, green apple with sensations of citrus fruit that fade into floral with notes of wisteria and acacia.