Description
Grape: 100% Trebbiano di Lugana
Winemaking
the must obtained from a light pressing is fermented with the natural yeasts of the grape at a controlled temperature of 16° C in stainless steel tanks before blending and bottling for the second alcoholic fermentation in the bottle. The wine develops and matures for 24 months due to the action of the yeasts, with the release of aromas from the cellular breakdown. The bottles are then placed on racks, clarified by sieving, remuage, and then disgorged.