Bolla Galeotta Syrah Rosato Frizzante Toscana IGT Metodo Ancestrale 2021 - Fabrizio Dionisio

After having experimented for a couple of years with different methods of vinification of our Syrah grapes, starting with the classic method, the "accursed" bubbles have bewitched me too. In particular, I was captivated by the latest, in my opinion the most successful and convincing experiment, i.e. the vinification with the ancestral method, which gave us a fun and amused bubble of Syrah, what the French call Pét Nat, i.e. pétillant naturel, sparkling natural. We harvested a selected lot of our grapes well in advance (even before the harvest aimed at producing Rosa del Castagno), and we vinified it in white, by crushing and destemming and subsequent soft pressing. Once the fermentation was monitored, when we verified that the quantity of residual sugar in the must was more or less the one that would have guaranteed us the right dose of carbon dioxide and, therefore, effervescence at the end of the transformation of sugars into alcohol, we bottled the wine ( with its indigenous yeasts, which remain on the bottom of the bottle, which is why this type of wine is called "col fondo" or "sur lie") which has continued and finished the fermentation inside the bottle, releasing the much desired bubbles .