To produce this Brut Metodo Classico, the grapes are gently and quickly pressed, yielding 40% free-run must. Fermentation takes place at a controlled temperature of 16°C, and tirage is performed the following year. It ages on the lees for 40 to 60 months before being disgorged. It is released for sale six months after disgorgement.
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To produce this Brut Metodo Classico, the grapes are gently and quickly pressed, yielding 40% free-run must. Fermentation takes place at a controlled temperature of 16°C, and tirage is performed the following year. It ages on the lees for 40 to 60 months before being disgorged. It is released for sale six months after disgorgement.
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