Vinification:

The grapes are partially destemmed and placed in 50 hl cement tanks where they remain for less than 24 hours. It is immediately drawn off, pressed and then transferred to a 35hl stainless steel tank. Here it carries out part of the spontaneous fermentation in contact with the skins, without temperature control. 2-3 punch downs per day are carried out as needed.
A small part of the must is preserved before fermentation, it will be used to restart the fermentation inside the bottle, thus obtaining a natural sparkling.
The wine is bottled in the spring in a waning moon and aged 6 months in bottle
We do not carry out any clarification and filtration or addition of sulfur dioxide.