Description
The softly crushed grapes undergo cold (8°C) pre-fermentation
maceration for 12 hours to extract all the aromas. Soft pressing follows
and after fermentation at 16-18 °C for approximately 10-15 days, the
wine is placed in stainless steel tanks for maturation on the lees for the
period 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.
