Vinification

The fermentation of the must takes place at a controlled temperature of 16-18 °C to keep the base wine fresh, light, particularly fruity and to preserve the varietal aromas. Fresh must is added to the base wine and new yeasts are inoculated that ferment at around 14 ° C in an autoclave, producing new aromas and carbon dioxide that dissolves thanks to the pressure created and thus the so-called second fermentation occurs. When the desired alcohol content and residual sugar are reached, a rapid cooling is carried out which stops the fermentation and fixes the organoleptic profile of the newly born wine. The sparkling wine is bottled while it is still fresh to preserve the energy and liveliness of its aromas.

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