LUXURY GOLD

The harvest takes place manually in September followed by soft pressing with a short cold maceration of the skins and static decantation of the must. Its primary fermentation takes place in steel containers at 18/19°C with selected yeasts. The new wine is kept on the fine lees for a few weeks; the next phase is the second fermentation which lasts 20/25 days at 18°. Once finished, the sparkling wine is kept on the lees for a few weeks. We then proceed to tartaric stability and bottling.