Fermentazione in bottiglia Frizzante sui suoi lieviti Senza solfiti aggiunti
All too often we are told that Glera is a delicate wine, whose structure will not stand up to lengthy cellaring. We believe that this is a myth that should be exploded. So we searched through our sensory memory of how wines smell and taste, asking ourselves what the essential elements of a wine are, and what would be the way to make such wines without recourse to excessive manipulation or to pseudo-natural witchcraft, both of which have little to do with real wine.
We believe that a careful balance between nature and the human hand is the key for re-capturing wines that allow us to truly “savour the terroir.”
First, we put no SO2 into the must, then we allowed this wine to ferment on the skins, in non temperature-controlled wooden vats, all the while monitoring it carefully so that we could understand what exactly was happening to the must as it slowly became wine.
And to understand if there were any hidden problems, so that we would not fall into the trap of believing that in nature everything always works out just fine. To understand so that we could make a wine with the least possible intervention, but at the same time a wine whose soul is the sum of the history of our growing area, a wine that conveys something of ourselves. But here, too, the key word is balance.
The second fermentation took place in this very bottle that you have opened or are about to, and so you will notice a bit of sediment in the bottom of the bottle: the spent yeast cells. We left them there so that you will appreciate the authentic “rural method.” In this way, you have the choice of drinking this sparkling wine clear, or a tad hazy, as we have always done, at home, in our family. For the former, open the bottle carefully, without shaking it, and pour it slowly and carefully into a carafe, so that the sediment will remain on the bottom, and the wine will be clear. For the second, pour the wine right into your glass; at first it will be clear, then it will turn richer as the natural deposits appear. The choice is yours!
Each bottle can be, or really must be, different: some will have a more compact deposit, some more bubbles, others fewer; enjoy them as you get them, discuss them, enjoy discovering their differences!
We made this wine with our heart as well as with our head, with the understanding that what we are offering you will first enter your mouth and then pass into your stomach; we think that it is important that wine be not only good but also healthy. We would love to know what you think, whether you like it or not, and if not, what you didn’t like. If for whatever reason you open this bottle after a few years (after keeping in a cool, dark place, of course!), it would be nice if you could share with us the sensations you received from the wine’s evolution. You could drop us a note, call us, or, best of all, drop into the winery and visit us!
FOOD PAIRING AND WHEN TO ENJOY We recommend pairing this wine with your best friends, but with a good salame as well, and a bit of cheese and good bread. And don’t serve it too cold!
|Res. Sugar||2.5 g/L|
|Total Acidity||4.40 g/L|
|Net extract||17 g/L|
|1 L||× 6|