Description

After crushing, destemming and soft pressing, the must ferments spontaneously in the presence of the skins, thanks to the addition of pied de cuve containing indigenous yeasts, the only ones capable of best interpreting our terroir. The maceration of the skins lasts about 36 hours, after which the marc is removed by soft pressing. The fermentation is carried out at low temperatures (13-14°C) for about 40 days. Before the grape sugars are completely exhausted, the fermenting must is transferred to an autoclave where the second fermentation takes place (11-12°C). Six months follow in an autoclave with continuous batonnage of the noble lees, until the sparkling wine reaches a natural stability, which is then bottled. Natural decanting without clarifying agents. Unfiltered. Minimal addition of sulphur dioxide in pre-bottling.