Harvesting for a sparkling wine base is carried out when the grape cluster is not yet fully ripened. This makes it possible to achieve potentially lower alcohol content and good acidity. The must obtained with soft pressing of the grapes undergoes white vinification. The draft is carried out at the end of February and the beginning of March and involves the addition of yeast and sugar which produces second fermentation. Ripening lasts 60 months on the yeasts. Following this ripening time, remuage is carried out and this makes it possible to transfer the yeast from the bottle into the “bidule”. The latter is disgorged with the yeasts (dégorgement). At this point the bottle is filled again with the liqueur d’expedition or mistelle and then the cork is placed back on the bottle.
Our Classic Method wines
Bolle di Borro
Rosé Classic Method 2015 – 0.75 L bottle