The musts that will make up the cuvèe of sparkling wines are stored in special steel tanks at 0 ° C. The second fermentation of sparkling wines takes place through the natural fermentation of the cuvèe in an autoclave, where the carbon dioxide developed by the transformation of sugars into alcohol remains dissolved in the wine, resulting in sparkling.
The aging cellar is equipped with French oak barriques, and 20 and 5 hl Slavonian oak barrels.
The grapes, harvested in the vineyards of the property, are delivered to the cellar within a maximum of 2 hours from the beginning of the harvest, are weighed and immediately pressed.
The processing cellar (capacity of about 5,000 hl) is equipped with refrigerated steel tanks, where the first alcoholic fermentation of white musts takes place at a controlled temperature; in these steel tanks the finished wine is refined pending bottling.
The wines are then filtered and bottled using isobaric machinery. Only new bottles are used that are rinsed inside before being filled and outside before being labeled.
The processing cellar (capacity of about 5,000 hl) is equipped with refrigerated steel tanks, where the first alcoholic fermentation of white musts takes place at a controlled temperature; in these steel tanks the finished wine is refined pending bottling.
The musts that will make up the cuvèe of sparkling wines are stored in special steel tanks at 0 ° C. The second fermentation of sparkling wines takes place through the natural fermentation of the cuvèe in an autoclave, where the carbon dioxide developed by the transformation of sugars into alcohol remains dissolved in the wine, resulting in sparkling.
The wines are then filtered and bottled using isobaric machinery. Only new bottles are used that are rinsed inside before being filled and outside before being labeled.
The aging cellar is equipped with French oak barriques, and 20 and 5 hl Slavonian oak barrels.
The grapes, harvested in the vineyards of the property, are delivered to the cellar within a maximum of 2 hours from the beginning of the harvest, are weighed and immediately pressed.
Red Grapes
The red grapes are de-stemmed, crushed and stored in the special vinifiers, large steel containers that facilitate pumping over and subsequent racking.
White Grapes
The whole white grapes are soft pressed in a pneumatic lung.
White Grapes
The whole white grapes are soft pressed in a pneumatic lung.
Red Grapes
The red grapes are de-stemmed, crushed and stored in the special vinifiers, large steel containers that facilitate pumping over and subsequent racking.