NO SUGAR - LOW SULFITES -

The Wine Of Tradition, it is bubbly in the way it has always been made, with the typical fermentation in the bottle and the lees contact. The yeast on the bottom gives complex notes of the crust of bread that join the classic fruity/flowery sensations. A bone dry wine, with the typical almost-bitter end of the sur lie wines. Ideal to match with food. The Glera Grapes used for the base wine come only from our best vineyards in the steepest hills, with low-profiled soils rich in calcium and with a good amount of clay and organic matter. The grapes are hand harvested in the second decade of September, choosing the best moment of ripening, which guarantees the stability of acidity. After a soft press and a cold settle the juice is ready to start the first fermentation in stainless steel tanks at a controlled temperature of 17-19 °C. After the first fermentation, the wine stays on the fine lees with few rackings and batonage. In about 5 months, the wines from the different vineyards are ready to be

blended to obtain the best cuvees in springtime. Every vintage has a different blend to represent the single years in the best way. After blending the wine is bottled in the Easter week, and the second fermentation starts slowly in the bottle, in the cold and dark cellar to obtain an extra fine bubble, for a soft and smooth perlage. Fermentation arrests when the residual sugar has all been transformed into CO2 and alcohol. Then the yeast settles in the bottom of the bottle and starts giving evolution to the wine. The wine is never released before the year after bottling, to let time work and enrich its taste and complexity. We suggest pouring the wine into a carafe to separate the sediment and drink it clearly, or moving it before pouring it and having it cloudy with the yeast in suspension.

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