Golden Delicious 85%, Red Delicious, Braeburn, Fuji and Granny Smith 15%
8.5% - white vinification from free-run must with low extraction
The juice ferments spontaneously (or with selected yeasts) during the months following pressing.
In the spring of the year following the harvest, the cider is bottled with yeasts and sugars for a second fermentation in the bottle according to the classic method.
This is followed by sustained refinement in the bottle on the yeasts for a few months, before finally reaching the disgorgement of the same.
San Paolo d'Argon - Bergamo, Lombardy
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