Description
The grapes are white vinified. When they arrive at the winery they undergo
soft pressing and after fermentation at 16-18 °C for approximately 15
days the wine is placed in steel tanks for maturation on the lees the time
required to reach the best balance and maximum finesse. It is then
transferred to pressure tanks where yeast and sugar are added and the
wine undergoes second prise de mousse fermentation until it reaches
the required overpressure of 2.5 atm and the right amount of residual
sugar.
