Description

Production steps
Through this method we obtain wines characterized by refined and persistent froth, with sensitive fragrances that remind yeasts and a fresh taste, slightly acidulous, very refined and balanced.         Production phases ere the following ones:Birth of the new wine. When grapes reach the desired fruit ripening, we harvest grapes and work through a white wine-making; the pressing happens in a soft way, generally by horizontal presses, taking care not t breaking berry skins. After the pressing, we let the must decanting in tanks for 12/24 hours to remove all the suspended substances and reduce the microbial flora; then starts the manufacturing. Usually we move up the harvest of 10 days to obtain a good acidity and better colors and fragrances. Assembly. Towards spring we prepare the base wine, the so-called cuvee