Vino Spumante Brut
Harvest: end of September.
Vinification: soft pressing of grapes, decanting must, fermentation at controlled temperature in thermo conditioned tanks to 14-15 ° C.
Ageing: in stainless steel tanks, fermentation in the summer following the harvest.
Sparkling and fermentation: The wine makes a second fermentation in autoclave (Charmat) at 16°C until reaching 4.5 bar overpressure, and the yeasts with help of batonnage daily for a period of 4-6 months where It is enriched with complexity and harmony and appears characteristic sensation of bread crust.
Variety: Pinot Nero e Chardonnay.
Area: vineyards of the hills typical of high Langa.
Grapes: vineyards in Canelli and Loazzolo
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