The fruit was hand picked and destemmed within 3 hours of picking. After destemming, the grapes were pressed and sent to stainless steel tanks for cold settling before fermentation. After alcoholic fermentation was complete, the wines were chilled to -4 for cold stabilization, and treated with a bentonite fining to provide heat stability. The wine was then left in stainless steel vessels to age and mature. This wine is carbonated in a pressurized tank in a frizzante style, which means the wine is filtered and ready for standard bottling. Three weeks before bottling, the wine is transferred to a carbonation tank, chilled and injected with CO2. The cold wine absorbs the CO2 which creates the bubbles that you see in the finished product.
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