The grapes (85% Glera and 15% Chardonnay) are hand picked from mid-September in the vines grown with the ?cappuccina modificata? system, which is typical of this area. The grapes are pressed with elimination of stalks and vinified in white (must and skins are not in contact).
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The juice obtained is put in special steel containers, where it is fermented with the addition of selected yeasts. Second fermentation according to the Charmat method occurs then at a controlled temperature of 16° C so that the typical fragrances of the grapes of origin are maintained. It lasts nearly 30 days. During this period carbon dioxide is developed, so that the wine becomes sparkling. It is then cold stabilized, filtered and bottled.