Brut Rose 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: part of the blue pinot vinified as rosé with one-day maceration, part white with immediate pressing of the harvested grapes. Cooling of the must at 8 ºC in a stainless steel container, after 2 days racking and addition of selected yeasts. Fermentation separately by variety at a controlled temperature of up to 16 ºC. Shorter maturation on fine lees, blending into the wine base in the spring months. Fine filtration, addition of the spring liqueur and start of secondary fermentation in bottle in summer. Ageing/negation of the wine: long refermentation. Deglastration after at least four years of maturation in bottle. Addition of expedition liqueur and resting of the prepared bottles in the home cellar for at least six months.