Peter Zemmer

The grapes for this particular sparkling wine ripen at an altitude of 450 m slm The favorable position of the vineyards in the Pochi area, the optimal irradiation and the good ventilation of the bunches give these grapes an excellent balance between acids and sugars. Vinification takes place with crushing, destemming, cooling of the must and fermentation in steel tanks at a controlled temperature. The second fermentation takes place in an autoclave. The wine then remains on the lees for a period of 6 to 9 months at a temperature of 14 °C. Subsequently the sparkling wine is separated from the lees and cooled, then bottled and kept in the cellar for 3 months before being sold.