||White sparkling charmat method dry
|Composition of the land
||Mixed soils, mostly glacial moraine, sandstone and clays; low-nutrient and well-drained; fairly shallow, in particular at higher elevations.
||Double Archer, Cappuccina.
||September 20 - October 10.
||Light pressing with bladder presses, settling of must, fermentation at controlled temperatures (17-19 °C) with cultured yeasts. Contact with fine lees in stainless steel for three months. Second fermetation: temperature 15-17°C. Cold tartrate stabilisation (-4°C). Tight filtration before bottling to remove spent yeast from the sparkling wine (cycle length: Approx. 40 days)
||Contact with fine lees in stainless steel for 3 months.
||Excellent complement to fruit pies, and all delicate pastries.