Description
The base wine is transferred into pressure tanks to referment with the aid of selected yeasts for 18-20 days, at a temperature of 14-16 ÁC. When the desired pressure of about six bar has been reached, the mass is chilled to -4 ÁC to arrest fermentation and stabilise the wine. The mass is then kept at a controlled temperature of 5 _ 7 ÁC for at least one month to encourage natural maturation in contact with the lees. When the process is complete, the wine is filtered and bottled isobarically.
