60 Metodo Classico Ancestrale Rosé Brut

Harvested by hand at a precise level of ripeness, when the balance between acids and sugars in the grapes is perfect for vinification using the ancestral method.

The grapes are gently pressed to prevent the berries from breaking. The first pressing is selected and decanted into stainless steel containers where indigenous fermentation begins. At the first winter cold, when the residual sugar is around 30 g/l, fermentation stops. In spring the must is bottled and with the arrival of warm temperatures fermentation slowly restarts. The indigenous yeasts transform the last residual sugars into a sparkling wine with fine and persistent bubbles. The wine ages on its lees and after disgorgement the bottle is topped up with the same wine.