The sparkling wine produced by the method followed by a classic technique of aging in bottle and hand the job over a period of about three years.
The process begins with the collection of Pinot, Chardonnay and Barbera, which is then pressed and pressed. Then the wine is bottled now with the addition of the correct amount of yeast and sugar in a bottle, added with sugar were always made from wine. Provisionally, the bottles are sealed with a crownCh.
The so manufactured and bottled in large stacks horizontally, and can be two or three years, depending on the results that you want to achieve growth.
During this period of the second fermentation, which is made of foam. At this stage of the attack the wine yeasts enriched sugar turns into alcohol and carbon dioxide production, which bubbles form. The quality and duration of aging are of fundamental importance for the future quality ofthe product is available on request, by a fine effervescence. After the second fermentation, when all the sugar has been converted into carbon dioxide, the production of the bottle equal to 6 bar internal pressure, the residue of yeast, now inert, should be expelled from the bottle.
To remove the sediment must slowly make them flow into the bottleneck of the opinion that during the fermentation were along the bottom when the bottle is stored. To this end, the bottles are placed on racks, the characteristicwas punctured, after the neck down. At the beginning of racks will be hosting almost closed bottles horizontally, with each stage of processing, the racks to be extended a certain degree, so that increases the angle of inclination of the bottle slowly. Experts call regular conduct of the wine stirring operation, which consists of a gently shaking the bottle in the rotation, the sediment from sliding on the bottle cap. The difficulty lies in ensuring that allSediment to slide, but at the same time they are exposed to liquid so frustrated all the work done, making the product hopelessly cloudy. This process takes about eight weeks and at each step from the cellar, which increases pupitre more and more, so that the bottle be more sloped.
Once the sediment is concentrated at the ends of the bottle neck of the expulsion as follows: the frozen part of the liquid in the sediment, divingthe neck of the bottle for about 4 cm in a saline solution at minus 40 °, uncorked the bottle and the pressure inside will push away the block of ice. This process is called disgorgement. Then, filling and closing with the classic mushroom cap, and the cage is finished and the product. Washing the bottle and label.
