Sur Lie

The technique known by the name sur lie allows the wine to remain in constant evolution, in the presence of yeasts, until the opening of the bottle, when the sparkling reaches its fullness. Preparation of base wine - Final selection of bunches; - Direct pressing of the grapes, discontinuous and delicate, in inert atmosphere; - Cold static cleaning of must; - Use of selected yeasts Saccharomyces cerevisiae; - Alcoholic fermentation with temperature between 15º and 16ºC; - Preservation of the base wine on fine lees with batonnage; - Assemblage: 10% of wines that have been trained in French oakbarrels with low toasting for 10 months. - Cold tartaric stabilization for one weekat - 5 ° C; - Filtration; Second Fermentation - Addition of tirage liqueur with inoculum of selected yeasts Saccharomyces cerevisiae esp. bayanus; - Container; - Second fermentation inside the bottle with temperature of 12ºC for 45 days; - Maturation for 30 months "sur lie" occurring autolysis of yeasts - Average temperature of the cellar of 16 ° C;