SOLICUM Metodo Classico Conegliano Valdobbiadene Prosecco Superiore DOCG Brut - Colli del Soligo

The grapes are harvested rigorously by hand after being ripened in the rows on the hills. Here the sun exposure is optimal and the temperature range between night and day allows to obtain a must (grape juice) with good acidity. This is one of the necessary conditions to have an excellent Classic Method sparkling wine. The grape juice is fermented in steel tanks. During this phase, the oenological yeasts transform the sugar into alcohol. At the end of this process we obtain the base wine. This is bottled together with other selected yeasts and a small amount of sugar. Here the alcoholic refermentation takes place (prise de mousse) and the wine becomes sparkling. It then rests on the lees for more than 18 months. The bottles are then slowly tilted to convey the yeasts towards the neck of the bottle. At the end they will be in a semi-vertical position with the cap facing downwards. After the maturation period, the "dégorgement" also called "disgorgement" is carried out. This step allows the elimination of the sedimented yeasts on the neck of the bottle, leaving the sparkling wine limpid. This is followed by capping with a cork stopper and aging in the bottle for a minimum period of 2 years.