D’Eus Brut Rosè Vino Spumante di Qualità brut Metodo Classico Biologico Magnum - 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 grapes are harvested and vinified upon reaching technological ripeness: medium sugar level, low pH and good content in organic acids.

The vinification is the typical one of the base-sparkling wines: soft pressing of the whole grapes, separation of the free-run must, decantation and fermentation of the limpid 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 wine is blended with a small percentage of red wine, always obtained from Montepulciano grapes, to obtain the desired rosé hue. The base wine is then sweetened with organic sugar and re-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 Rosè remains in aging on the lees for about 48 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. They are then expelled after freezing the necks of the bottle ("degorgement"). The final phase is that of adding the "liquer d'expedition" to restore the wine lost during the "degorgement" phase, finally the bottle is capped and labeled. PERMANENCE ON YEASTS / CLOSING: 48 months / 2 months before marketing