Brut 48 Magnum

Harvesting: by hand, separated by varietal, first blue pinot, then a few days later chardonnay, then two weeks later rebula. Due to the high temperatures, dry ice was used to cool the grapes and preserve the aromas. Vinification: immediate pressing of the harvested grapes, cooling of the must to 8 ºC in a stainless steel container, racking after 2 days and addition of selected yeasts. Fermentation separately by variety at a controlled temperature of up to 16ºC. Shorter maturation on fine lees, blending into the wine base in the spring months. Fine filtration, addition of spring liqueur and start of secondary fermentation in bottle in summer. Features. This year we are launching a new "young" range of sparkling wines which have been on the lees for "only" 48 months. The outer appearance already suggests that this will be a very rich and elegant sparkling wine, despite its youth.