Description
Glera Vinification: The grapes are white vinified. Crushing is followed by soft pressing. Final blending precedes prise de mousse with 10% Pinot Noir.
Pinot Noir Vinification: The grapes are red vinified. Soft pressing is followed by maceration on the skins for approximately 1 0 – 15 days. Final blending precedes prise de mousse with 90% Glera.
Glera Primary Fermentation: on selected yeasts at a controlled temperature of 15 – 16 °C for 20 – 25 days.
Pinot Noir Primary Fermentation: on selected yeasts at a controlled temperature of 24 – 25 °C for 10 – 15 days.
Malolactic Fermentation: No
Secondary Fermentation: Martinotti-Charmat method. On selected yeasts at a controlled temperature of 15 – 16 °C for 20 – 25 days.
Maturation in Pressure Tanks: 4 months
Ageing in Bottle: 1 month
