About this wine
Vineyard and terroir
The grapes come from hillside vineyards around Reggio Emilia and Modena.
Vinification
The grapes are harvested by hand and processed immediately, including crushing and destemming. Fermentation takes place at 18 °C with selected yeasts. The must is pumped over several times during the first two days to build richness. On the third day, it is pressed and separated from the skins and other solids.
When the wine reaches 7% alcohol, it is chilled and fermentation is stopped by centrifugation. A second fermentation in tanks creates the sparkle. The wine is then cold-stabilized and filtered twice before bottling.
