Triacca Valtellina Metodo Classico Brut

A dry, lively and sparkling sparkling wine for a toast for two or to celebrate a special event with dignity. The young wine, made from red Pignola grapes vinified in white, immediately undergoes malolactic fermentation in the bottle. Before the temporary closure with a crown cap, sugar and selected yeasts are added. In this way, the wine acquires the traditional pressure (visible in the form of bubbles) guaranteed by the carbon dioxide produced by the second fermentation in the bottle (classic method). After a period of rest, the bottles are placed, upside down, on special stands (pupitre); the continuous rotation of the bottles causes the lees of the spent yeast to deposit on the cork. The last stage in the process consists of freezing the wine in the neck of the bottle and removing the cork so that the deposit is pushed out under pressure. The bottle is then closed definitively with the mushroom-shaped cork and is ready for consumption.