This sparkling wine is produced using a long Charmat method. Ribolla, thanks to its varietal freshness, is an excellent sparkling base to which Chardonnay adds body and aromas. The grapes and the careful processing are the secret behind this simple, outstanding sparkling wine that is distinctly fruity and varietal.
The Ribolla Gialla grapes, harvested slightly underripe to maintain higher acidity, were gently pressed in the bladder press (Bucher) and cooled with carbonic snow. The Chardonnay, on the other hand, is brought to full maturity and also immediately pressed without maceration. Vinification took place in steel, and the sparkling process followed the Charmat method with a controlled fermentation temperature kept within 16° C. Aging on fine lees continued for the following five months.
