Cuvée 28 Trento DOC Confezione in Legno Jeroboam 3L - Rotari

The Grillo grapes are harvested towards the end of August, at the moment of the maximum expression of the aromatic freshness and at night to preserve their fragrant acidity; they are then subjected to subsequent vinification in white with crushing and soft pressing to extract only the most fragrant and elegant must. From fermentation at a controlled temperature of 18 ° C, the so-called base wine is obtained which is stored on its own yeasts until the moment of sparkling. Then, after the addition of selected yeasts, the base wine is subjected to natural refermentation in an autoclave at a temperature of 13-14 ° C for 8-10 days. Once the desired pressure and residual sugar has been added, it cools rapidly to -2/3 degrees. to stop fermentation and to allow tartaric stabilization. The sparkling wine is then left to mature for about 2/3 months on its own yeasts and finally filtered and bottled at low temperature to maintain and preserve its characteristics in the best possible way.