Type |
White charmat method sparkling wine brut |
Origin |
Susegana (Province of Treviso). |
Harvest |
Harvested by hand towards the end of September followed by gentle pressing and static decantation of the must. |
Vinification |
Fermentation in steel tanks at 16-18°C, with selected native yeasts before being left on its “fine lees” for 2 - 3 months, then clarified and racked in pressurized vats, where bubbles form. Second fermentation at 16-18 °C when selected yeasts are used again. |
Ageing |
Approximately 25-30 days followed by a few days of ageing on the lees. The wine is then bottled and left to age for a few more weeks. |