Description
The cuvée is put into pressurized tanks where it ferments in contact with selected yeasts at a controlled temperature of 13° C (55° F) in order to preserve the fruit’s inherent aromatic potential and guarantee excellent expression of the characteristics of the yeasts during this phase. The fermentation is constantly monitored and once the desired conditions of pressure and residual sugar have been obtained, the action of the yeasts is blocked. The sparkling wine is left to mature on its lees in pressurized tanks for a period of around three months, so that all its components can really become well-knit, and is then prepared for bottling.
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