The harvest is done by hand in September
followed by soft pressing and static
decanting of the must. Primary fermentation
takes place in steel at 18°C with selected
autochthonous yeasts. The red grapes
part vinified separately and with a short
maceration gives the wine that color and
that typical character that is so sought-after
by the ‘classic’ sparkling wine makers, with
a particular scent and a full body. The new
wine is kept on lees for a month, then filtered
and decanted into the autoclaves for the
second fermentation. The refermentation
takes place at 18°C again with selected
yeasts and lasts about 20/25 days, followed
by 40/50 days of aging on the yeasts. We
then proceed with bottling and bottle ageing
for a few weeks