||White organic sparkling charmat method brut
||At the end of August when the grapes are picked by hand once they have reached the optimum level of maturity with the perfect acidity and suger level for the production of fresh, fruity spumante.
||After destemming, the grapes are transferred to a pneumatic press, where they are very softly pressed in order to preserve the delicate characteristics of the Grilllo grape. The must is then chille and the solid particles are left to decant to the bottom of the tank naturally. The primary fermentation is carried out at a temperature of 18 °C for 8-10 days. The wine is then put into a different stainless steel tank for the secondary fermentation. THe special yeast strains added work very slowly, at a temperature of 14 °C, creating a delicate perlage and retaining freshness.
||Excellent aperitif, also perfect with tempura seafood or vegetables, fish and mild flavoured cheeses.
||Price Santa Tresa Spumante Brut Il Grillo Bio € 7.80