The grapes are harvested with a few days in advance, before the full maturity, to maintain: a lower degree saccharine, higher acidity and fruity perfume. The winemaking is traditional with soft pressing and partial cold maceration. The obtained mash is kept at 0 ° C and used for various forming processes foam made during the year. The fermentation carried out at about 10 ~ 12 ° C with selected yeasts, makes possible to obtain very aromatic and intense perfumes. The must in full fermentation is taken directly to the autoclave to acquire foam so as to pass through a single fermentation at low temperature, 35 ~ 40 days, of the finished sparkling wine, just to give more strength and development to the very special flavor component that characterizes this sparkling; Furthermore, fermentation with low temperature induces the formation substances that give structure to the wine and thickness in this way, compensate for the low alcohol and maintain a perfect harmony for the palate.
After finishing foaming, the sparkling wine is stored in its own grounds noble for 20 ~ 30 days to complete and enrich the sensory heritage. Before bottling, the sparkling wine is dosed with a small percentage mash of aromatic grapes precious to complete and harmonize the landscape palate / olfactory product.
3 liters bottle – double magnum