After a soft pressing, the alcoholic fermentation takes place in stainless steel tanks
In spring, the wine is bottled with suspended yeasts and residual sugars for secondary fermentation in the bottle, according to the Ancestral Method. A crown cap is used and disgorgement is not performed.
The wine remains for a long time on the feminine fine lees and yeasts, contributing to structure, acidity and finesse.
The secondary fermentation takes place at low temperatures to ensure an elegant and refined perlage.
Col San Martino/Valdobbiadene - Treviso, Italy
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