THE CRAFT OF WINEMAKING
To ensure excellent quality the winemaking process is slow and meticulously carried out.
After mid-August the grapes, which are harvested by hand, are taken to the winery, where they undergo soft pressing, obtaining a maximum yield of 65%.
The ‘must’ obtained from the crushing process is then placed in steel tanks. The temperature is carefully controlled and initial fermentation begins with autochthonous yeasts that ensure the integrity of the flavour and the fragrances of these wines.
After a period of at least 6 months the second phase of fermentation starts in the bottle with selected yeasts. At this point the wine is laid in stacks and aged for at least 24 months, the time required to guarantee elegant aromas and a very fine perlage. Once ageing ‘sur lies’ is completed the bottles are placed upside down at an angle on special trestles (pupitres), where the remuage (riddling) occurs.
The bottles are rotated one eighth of a full turn per day in three different, gradually increasing inclinations until the bottle is fully upturned, neck downwards.
At this point all of the deposit (lees) is collected in a small plastic cylinder (‘bidule’) and subsequently eliminated with the dégorgement process; this consists in freezing the lees now accumulated in the bottle neck so that the deposit can be expelled, driven by internal pressure at the moment the bottle is opened.
Once the dégorgement process is completed the wine is topped up with a liqueur, without added sulphites, consisting only of Chardonnay of the best vintages, aged for six months in oak casks.