The grapes are manually harvested in September and are then soft pressed. The skins are then subject to a short cold maceration and the must to static racking. The must primary fermentation takes place in steel tanks at 18/19°C with select yeasts. The new wine is then kept on the noble lees for some weeks. Then the foam removal lasts 20/25 days at 18°C. After that the sparkling wine is kept on the lees for some weeks. Then the tartaric acid is stabilised and the sparkling wine is bottled. Final ageing in bottle.  

Food Category : White Wine
Lead Type : Sell Leads
Country : Italy
Export : yes
product weight : 0.75lt
Private Label : No
Certifications
ALALH
BCS
BIO
BRC
CERES
DOC
DOCG
DOP
ECOCERT
EEC
FDA
FREE PALM OIL
FRIENDS OF SEA
GAP
GLUTEN FREE
GMP
HACCP
IFS
IGP
IGT
IMO
IMQ
IRC
ISO
ISO13485
ISO14001
ISO17025
ISO22000
ISO9001
JAS
KOSHER
NOP
OCIA
OGM FREE
OHSAS18001
QAI
QMIC
QS
TUV
VEGAN
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