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 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.