Glera Frizzante col Fondo - Mongarda

Cutting of old vines from different slopes: South and East exposure Variety: Glera and old native varieties Soil: Thin layer of clay on limestone conglomerate rock (Marcuola soil) Harvest : Manual harvest using small 20 kg crates Vinification: Soft pressing with separation of the must. Decanting: static for 18-24 hours. Fermentation in steel tanks with a pied de cuvée produced from our grapes. Maturation in steel / cement tanks with batonnage. Second fermentation: Second fermentation in the bottle with fresh must set aside during the harvest and added in spring. Bottling starting from the first waxing moon of March. Not foul and non-dosed. Cutting of old vines from different slopes: South and East exposure Variety: Glera and old native varieties Soil: Thin layer of clay on calcareous conglomerate rock (Marcuola soil) Harvest: Manual harvest using small 20 kg crates Vinification: Soft pressing with separation of the must. Decanting: static for 18-24 hours. Fermentation in steel tanks with a pied de cuvée produced from our grapes. Maturation in steel / concrete tanks with batonnage. Second fermentation: Second fermentation in the bottle with fresh must set aside during the harvest and added in spring. Bottling starting from the first waxing moon of March. Not foul and non-dosed.