VINIFICAtion

Immediately after harvesting, which took place at the same time for both white and red grapes, the grapes were regularly crushed and destemmed directly into the press that presses all our grapes every year. This is for 80% of the mass, the remaining 20% was instead hung (vin Santo style) waiting for it to dehydrate and collect as much residual sugar as possible. Once these grapes are ready, towards the end of the year, we will make juice from them, which once added to the already fermented wine will restart the fermentation of our sparkling wine, thus making the most of all our grapes. Immediately after direct pressing, the entire mass was placed inside the steel tanks where fermentation took place correctly, kept at low temperatures to ensure proper preservation of the freshest and most floral aromas, with some pumping over aimed at healthy oxygenation of the wine. During the Christmas period, the addition of the so-called ‘liqueur de tirage’ was arranged, which in this case was the juice of our dried grapes, with the aim of directing the second fermentation in the bottle. The morning after the addition, the wine was immediately bottled, and then waited a year for the moment of disgorgement, during which time the bottles were periodically moved by moving the yeasts more and more in the direction of the bidulle of the cork.