The process of wine – making begins with the slightly anticipated harvest to have scents, colors better and fresher and a good acidity that is essential not to add Sulphur dioxide – poorly tolerated by the body – and protect our wines from attacks of unwanted microorganisms. The ripe grapes of Chardonnay and Pinot Noir are sorted, hand – picked during the cooler hours and delivered whole in the cellar in the same morning to avoid unwelcome fermentation and attacks of microorganisms.
In the cellar, the grapes are pressed gently and gradually to extract a free – run must rich in primary aromas. The must obtained from soft pressing was HIPEROXYGENE to break down polyphenols. Our Rosé is vinified by maceration, we leave the pomace in the tub for a few hours to get the future wine with the unmistakable powder pink color. To create wines of great finesse with elegant aromas, good freshness on the palate and aptitude for aging the yield of the must is very low
The must drains from the press and it is collected in stainless steel tanks at controlled temperature and we begin the process of static decanting of the musts: the racking. In the first hours, thanks to the natural enzymes present in the must the flocculation starts while the other particles in suspension – fragments of peel, seeds – remain suspended in the liquid and are eliminated. The microbial flora decreases and after 12 -24 hours we transfer the clear must, this is essential to obtain fruity and frank wines, in thermoconditioned stainless steel vats and we begin processing.
After clarification we transfer the juice of the grapes a second time and control the evolution with various tastings. At this stage we begin the first fermentation that turns the free – run must into basic wine with the inoculation of indigenous yeasts, which allows us to effectively control the fermentation process.
Liqueur de tirage
Generally not before April we add to the base wine the liqueur de tirage: a mixture composed of brown sugar, selected yeasts that are crucial for the success of a good wine, because they must allow the correct fermentation at very low temperatures, at strong pressures arising from the carbon dioxide produced by themselves and at the same time they must develop characteristic scents and a bit volatile acidity. After these delicate operations we bottle the wine and tap the bottles with the bidule and the crown cap.
We stack the bottles horizontally, in cool and dark places, where the second fermentation takes place, which lasts several months. The relatively constant temperature in the cellar, close to 12 degrees, is essential at this important stage of wine processing. Yeasts begin to consume sugar and release in wine: alcohol, carbon dioxide, esters and higher alcohols, which help to define the sensory characteristics of the wine.
The wine ages on the yeasts in the cellar for at least 3 years from the date of bottling. Deposits are formed that consist of yeasts that have multiplied inside the bottle. At the end of the second fermentation, the yeasts die little by little and give rise to autolysis: their cellular content degrades and frees molecules that interact with the wine, undergoing a slow transformation. During these years of waiting every 6 months we disassemble and reassemble the stacks, shaking the bottles to put the deposit back in suspension so that it does not adhere too much to the glass and make a greater contact between wine and yeast, favoring the biochemical reaction that determines the fineness of the perlage and the bouquet of the sparkling wine
After the long maturation period, the deposit along the wall of the bottle must be eliminated in order to restore clarity to the wine. We transfer the bottles from the stacks to the pupitre where for a minimum of 4 weeks we impress day after day of shaking, rotate the bottles from 1/8 to 1/4 turn and progressively vary the inclination from the horizontal position to the upside down position so as to push the sediment into the neck of the bottle. After the riddling – remuage -, the bottles are removed from the pupitre and stored on the tip with the cap down in baskets.
At this time the sediments are inside the bidule and it is time for the disgorgement: an operation that restores clarity to our sparkling wine. We eliminate sediments by dipping the neck of the bottle into a nitrogen solution at about -27 degrees Celsius, which freezes about 2 cm of wine and forms an icicle that traps sediments. At this point the bottle is uncorked and the internal pressure ejects the popsicle with minimal loss of wine and pressure. For large sizes we practice manual dégorgement, called à la volée: we uncork the upside-down bottle by straightening it quickly to make the pressure expel the deposit without letting too much wine.
During the disgorgement in addition to the popsicle comes out also wine, for this is topped up with the liqueur d’expédition, a secret recipe of each cellar. We have chosen, to enhance the vintage and to ensure the aromatic evolution of our wines, to use a liqueur de dosage of wine taken from a bottle of the same batch, thus creating sparkling Pas Operà..
Immediately after the dosage operation we cork the bottle with a cork clousures that is inserted by compression in the neck of the bottle, it is covered by a plate and stopped by a muselet. While ensuring maximum sealing, the cork does not completely prevent the gas exchanges and minimal amounts of oxygen penetrate, over time, favoring the further evolution of the wine
As a last stop before leaving the cellar, we dress the bottle with a capsule, covering the cork and the metal muselet, adorned at the base by a collar and finally the label. We bring the bottles back to cellars, so that the traumas of the processing are overcome, and the wine stabilizes. Our stay in the cellar lasts at least 3 months then finally our sparkling wine is ready to be tasted and to entertain you.