Extra Brut Cuvee

The grapes are hand-picked and pressed even in the inert atmosphere of CO2. For the Extra Brut Cuvée, we use only the solitary juice (50% of the must produced during pressing), which guarantees the best quality. Fermentation is carried out separately by varietal. Laying and maturing on fine lees, blending in the spring months, later filtering, adding the grape liqueur and starting secondary fermentation in the bottle at the beginning of the summer. Bottle ageing for at least five years. The liqueur is made up only of the decanted wine, without sugar, so that the resulting sparkling wine is completely dry. Ageing/negation of the wine: long refermentation. Degumming after a minimum of five years of maturation in the bottle. Addition of expedition liqueur and resting of the finished bottles in the home cellar for at least six months