GLAMM

The free-run juice obtained from a soft pressing is placed in steel tanks where cold static decantation takes place. Fermentation, using selected yeasts, is carried out at a constant temperature of 16°C and ends in 10-14 days. The winemaker selects the best wines obtained to be sent to the sparkling process. The wine is then filtered in steel tanks with the addition of sucrose and selected yeasts for the second fermentation (Martinotti-Charmat method) at a controlled temperature of 14/15°C. At the end of re-fermentation, the wine is left in contact with the fine lees (batonnage) for approximately 2 months Once the wine has reached the required levels of pressure, alcohol and sugars, it is chilled and cold stabilised (-2/-3°C), filtered and checked before bottling