D’Eus Pas Dosè Bianco Vino Spumante si Qualità Metodo Classico Biologico - Chiusa Grande

PECORINO-CHARDONNAY-MONTEPULCIANO

Harvesting is done in the cool hours of the day, manually in boxes, selecting the best bunches, avoiding damage. The different types of grapes are harvested and vinified separately, upon reaching technological maturity: medium sugar level, low pH and good content in organic acids.

The vinification is typical of base-sparkling wines: soft pressing of the whole grapes, separation of the free-run must, decantation and fermentation of the clear must at a T ° of about 18 ° C. with the addition of selected yeasts. To minimize the use of adjuvants, in particular sulfur dioxide, the hyperoxygenation technique is used which guarantees a natural oxidative stability of the future wine. At the end of winter the sparkling base wines are assembled, sweetened with organic sugar and fermented in the bottle at a T ° of about 13 ° C according to the rules of the "Classic Method" with the addition of low SO2 producing yeasts. After the refermentation, D'Eus Pas Dosè remains in aging on the lees for about 70 months during which the yeast gives the wine its constituents which are the organoleptic and gustatory support of this sparkling wine. Subsequently, by means of the “remuage” technique, the bottles are gradually brought from the horizontal to the vertical position (placed at the tip), so that the yeast lees are collected in the under-cap capsule and are subsequently expelled. In the "degorgement" phase after freezing the bottle necks. The final phase, since the addition of the "liqueur d'expedition" is not foreseen, is only that of restoring the wine lost during the "degorgement", capping and labeling of the bottle. Permanence on the lees / Disgorgement: 70 months / 6 months before release