||White sparkling classic method brut
||The basic musts of the cuvée are fermented separately in small stainless steel tanks at a controlled temperature, in a range between 15 ° C and 18 ° C. They are then aged, until the spring following the harvest, in the presence of the slight veiling created by the cells of the yeast (fine lees) that originated them. In June, they are blended according to the proportions established in the prior selection of samples from the various sampling tests at different percentages. This is followed by the draught in the bottle, in the presence of yeast and sugar syrup, for the slow intake of foam according to the laborious meticulousness of the Classic Method. For 90 - 120 days the yeast gradually transforms the sugar into alcohol and CO2 until it reaches a pressure of 5 - 6 atm, creating the subtle foam that characterizes the product. Translated with www.DeepL.com/Translator
||It is then left to mature in a dark room at a constant temperature for another 12 months so that the fine froth is founded in persuasive harmony with the original scents of the cuvée and with the toasted notes created by the refermentation yeast.
||Excellent as an aperitif. It is the perfect complement to crustaceans, molluscs and appetizers of raw vegetables.
||Price La Grazia Spumante Metodo Classico Brut € 16.08