Grape varieties: 85% Glera, 15% Pinot Nero
In the vinification process, the Glera must is gently obtained through soft pressing with a horizontal press, followed by a slow fermentation at a controlled temperature, aided by selected yeasts. The Pinot Noir is vinified separately in red, with the grape skins in contact for 5 to 7 days at controlled temperatures, also using selected yeasts. Afterward, the Glera and Pinot Noir wines undergo a secondary fermentation together according to the Charmat method, which lasts at least 60 days.
The wine is matured in steel containers at controlled temperatures, ensuring its freshness and consistency. After maturation, it is aged in the bottle, allowing the flavors to further develop. The wine has a longevity of 14 to 18 months, depending on the temperature and brightness of the storage conditions, ensuring it remains at its best when enjoyed.
