BRAVO
VINIFICATION/FERMENTATION
Pinot Noir is vinified in red in the traditional way for 10 days, followed by soft pressing and malolactic fermentation and then it rests on its yeasts. Glera grapes are macerated in a cold way for 16 hours to extract all their aromaticity and then they are softly pressed. They ferment then at a temperature of 16-18°. The second fermentation begins with the blend of the two base wines, Prosecco and Pinot Noir, and the refermentation in autoclave up to the residue of 13 g/l of sugars. Then follows the refinement in autoclave for 60 days at 12 ° C with periodic battonage.
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