Description
The grapes are softly crushed and then undergo maceration on the skins for 5-10 days to extract colour and aroma. After first fermentation the wine is placed in stainless steel tanks to mature 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.