Leonia Brut

The grapes were hand-harvested with 15 kg crates during the cooler hours of the day. Once taken to the cellar, they were pressed slowly and gently, enabling the must to be extracted from the heart of the fruit. Once the cuvée was obtained, it was then clarified at a cold temperature for 12 hours, enabling us to produce a beautifully clear wine with the harmonious quality typical of Leonia. Fermentation took place in stainless steel tanks at a constant, controlled temperature. Some of it was fermented in wood containers. In the month of March following the harvest, the various Chardonnay and Pinot nero cuvées were assembled, followed by “tirage”(where the liqueur de tirage was added) and another in-bottle fermentation period, ageing on lees for 36 months. Finally, remuage and dégorgement took place, followed by another period spent ageing in the bottle.