Spumante Gran Cuvée Extra Dry YM - Ca'Botta

Brief description: Elegant traditional dry sparkling wine SPUMANTE, produced using the traditional Sharma method. Characteristics: Elegant light aroma of red apples with notes of ripe peaches and melons. Persistent, soft bubbles give the taste freshness and firmness; they do not distract, but rather enhance the enjoyment of the wine. The bouquet is very delicate and pleasantly fruity.Brief description: Elegant traditional dry sparkling wine SPUMANTE, produced using the traditional Sharma method. Characteristics: Elegant light aroma of red apples with notes of red apples with notes of ripe peaches and melons. Persistent, soft bubbles give the taste freshness and firmness; they do not distract, but rather enhance the enjoyment of the wine. The bouquet is very delicate and pleasantly fruity.

Technical details:
The grapes are grown in a carefully selected area with vines that grow on a high hill with southern sun exposure on soils of volcanic origin. Harvesting takes place early in the morning so that the temperature of the grapes is optimal for pressing. After separating the grapes from the stems, the grapes are crushed very gently and the berries are filled into temperature-controlled stainless steel tanks. The maceration period is 3 days at a temperature below 6°C, fermentation 5 days at a temperature below 14°C. Native yeasts are added so that the second fermentation takes place for 30 days at a temperature below 14°C. When bottling the wine, an isobaric process is used to preserve the perlage.The grapes are grown in a carefully selected area with grapes that grow on a high hill with southern sun exposure on soils of volcanic origin. Harvesting takes place early in the morning so that the temperature of the grapes is optimal for pressing. After separating the grapes from the stems, the grapes are crushed very gently and the berries are filled into temperature-controlled stainless steel tanks. The maceration period is 3 days at a temperature below 6°C, fermentation 5 days at a temperature below 14°C. Native yeasts are added so that the second fermentation takes place for 30 days at a temperature below 14°C. When bottling the wine, an isobaric process is used to preserve the perlage.