Nose
Fine, delicate, fruity aroma.
Palate
Fresh, dry, almost austere.
Perlage crunchy as ice.
Growing Conditions
Vineyards located within the DOCG area of Conegliano-Valdobbiadene.
Harvest
The grapes, harvested strictly by hand, are transported to Bins (large plastic cases) with a capacity of about 300 kg.
The capacity is kept low because in this way you do not have large masses of grapes that during transport can crush, warm up and begin unwanted fermentations before they can arrive in the cellar.
In fact, in a traditional trailer there can be between 3000 and 10000 kg of grapes, which puts considerable pressure on the grapes at the bottom, compromising their quality.
The second reason is of a practical nature, in fact bins can easily be stacked on each other waiting to be processed, so even in cellars with smaller sizes large masses of grapes can be managed.
Bottling
After taking foam, the wine is ready for bottling.
From the autoclave it passes to the bottling machine through a special filter that separates the last possible impurities.
In order to ensure that the sparkling wine does not lose its bubbles, bottling takes place at a very low temperature (-3°C), in addition the bottling machine (isobaric type), before filling, brings the bottle to the same pressure that is in the autoclave, so that the wine does not lose the precious bubbles acquired previously.
Winemaking
Italian method
The sugar content is very low, as the current taste demands.
The bins are overturned inside a beam by a forklift. Through a conveyor belt the grapes are carried in a destemming machine.
The grapes, deprived of the shave, are then sent with a pump to the presses.
The presses are pneumatic, inside there is an inner tube that, with compressed air, softly squeezes the grapes against the inner walls of the press causing the juice to leak out.
The must thus obtained is put in large steel tanks, where primary fermentation begins.
Fermentation lasts about 2 weeks, the temperature is constantly controlled and maintained at 18 °C.
Once the fermentation is finished, there is a still wine (not sparkling) that represents the basis for subsequent processing.
The wine is filtered and stored in tanks with a controlled temperature at 10°C for perfect storage.
Sparkling wine production is the processing that allows to obtain a sparkling wine starting from the basic still wine obtained in the previous vinification.
