SPARKLING WINE (SPUMANTE)
In the right years, if there is an optimal maturation balance of the grapes (which depends on the weather during the ripening period) the white wine can be used to produce sparkling wine.
We use the classic method, which was invented by the French in the Champagne region. It consists in allowing the wine to have a second fermentation in the bottle, while it stays in the coolest and darkest parts of the cellar, developing vigorous bubbles.
The wine remains on the lees for at least 18 months, than it is time for the "remuage" (shaking) that is still done manually, followed by disgorging and ageing in the bottles.
Then finally... you can clink the glasses !
In the right years, if there is an optimal maturation balance of the grapes (which depends on the weather during the ripening period) the white wine can be used to produce sparkling wine.
We use the classic method, which was invented by the French in the Champagne region. It consists in allowing the wine to have a second fermentation in the bottle, while it stays in the coolest and darkest parts of the cellar, developing vigorous bubbles.
The wine remains on the lees for at least 18 months, than it is time for the "remuage" (shaking) that is still done manually, followed by disgorging and ageing in the bottles.
Then finally... you can clink the glasses !