Spumante Metodo Classico

Manual harvesting of the grapes which are de-stemmed and softly pressed. The free-run must obtained is left to decant for 1-2 days. Only the clear part of the must is decanted and left to ferment. A sugary syrup called liqueur de tirage is added to the base wine (cuvée), made up of selected yeasts, sugar and nutritious nitrogenous substances; then the wine is bottled with normal crown caps, inserting a small plastic capsule (called bibule) under it, which will be used to contain the lees. The bottles are stacked horizontally, in cool and dark places, where the second fermentation takes place, which lasts several months. At the end of the long maturation period, a compact deposit has formed inside the bottles, mainly composed of yeast cells, arranged along the wall of the bottle and which must be eliminated. The bottles are then transferred from the stacks into the special pupìtre, with the neck downwards. Once the remuage is finished, the bottles are removed from the pupìtre and stored at the tip (surpointe) with the cap downwards. Now the disgorgement of the sediments takes place. To eliminate them without losing too much pressure and wine, the neck of the bottles is frozen by passing it in a coolant at -25 ° C: a small icicle forms inside which traps the lees. At this point the bottle is uncorked by special machines, and the internal pressure expels the icicle. At this point there is the dosage which consists in topping up the missing wine with the liqueur d’expédition. Finally, the capping with the classic cork stopper and the metal cage. It has a maturation of about 38 months.