Description

The base wine is refermented in pressure tanks for 18-20 days at a cool temperature?of 14-16?C to retain its delicate perfume. When the ideal pressure of about six bars?has been reached, the wine is chilled to -4?C to stop fermentation and stabilize the?wine. Maturation continues in tank for one month at 5-7?C and in contact with the?lees to impart a slightly creamy texture to the wine. When the wine has reached its?ideal balance of freshness and aromas, it is filtered and bottled under pressure to?retain its sparkle.

Additional information