The grapes are harvested manually in vineyards around the farm and taken down to the cellar. Here they undergo a soft pressing which eliminates the stems and skins. The first-pressing must rests in a low-temperature steel tank for 12-18 hours to allow the maximum extraction of aromatic substances. Substances are added to the must to favor clarification The alcoholic fermentation is then induced with selected active yeasts, and is carried out at a controlled temperature for 15-20 days . After a racking, the wine is ready for fermentation. This is done in an autoclave at a controlled temperature, adding sweet must, yeasts & nutrients. Autoclave fermentation lasts at least 6 months to give more complexity to spumante (Martinotti method). The sparkling wine is then filtered and bottled.
Manueline: behind the wine Farm,man.
Destination Gusto is an initiative of Intesa Sanpaolo S.p.A., registered office in Piazza San Carlo 156 - 10121 Turin, VAT no. 07999960158
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