About this wine
Vineyard and terroir
The Cortese is grown organically in the estate’s vineyards in the municipality of Tassarolo. Limestone and marl soils, together with a climate that is not excessively hot, encourage the grapes’ naturally high acidity, which is preserved during vinification.
Vinification
The grapes are harvested by hand and gently pressed. The must ferments with natural yeasts in temperature-controlled stainless-steel tanks at approximately 17 °C. After 2–3 weeks, fermentation is paused with sufficient residual sugar to restart in the bottle, following the traditional Ancestrale method and without the addition of tirage liqueur. The renewed fermentation can be vigorous enough for a bottle to burst. Yeasts and enzymes produce carbon dioxide in the bottle, resulting in a lightly sparkling, or pétillant, style. Once secondary fermentation is complete, the sediment is removed and the bottle is closed with a cork.
