Brut Classic method sparkling wine 75 cl

The grapes are harvested before complete ripeness and delicately pressed to minimize the extraction of color from the skins. After decanting, the must obtained ferments in steel at a controlled temperature (16 ° C). At the end of the fermentation, the wine matures in steel tanks for about eight months before the second fermentation which is generally carried out from the beginning of the spring following the harvest. After the second fermentation in the bottle, the wine matures on the lees for a minimum of twenty-four months. The dosage is carried out with wine coming from the same batch and a small quantity of sugar which balances the acidity of the wine. Since the first production, which dates back to the 1989 harvest, Nerello has shown great potential for the production of sparkling wines. The great acidity, the low concentration of color and other elements coming from the terroir contribute to give this wine great character, finesse and elegance. The remarkable structure and persistence are due to the red grapes used. The fine perlage is instead the result of slow aging on the lees.