THE VINIFICATION PROCESS

The picked grapes are being crushed by a pneumatic press, with a soft pressing. The must is being left rest for a night. The day after, the limpid part must be brought in the fermentation tanks, which are thermoconditioned. The turbid part, after filtration, is being put together the limpid part. At this moment the selected yeasts of Prosecco are being added and, at a temperature of 18°-19°C, the alcoholic fermentation begin. This fermentation lasted 8-10 days (it depends to the vintage). When it finished, the wine is being centrifuged, filtrated and put in stainless steel in stocking.

To produce Frizzante and Spumante wine, we have to use special tanks in stainless steel, which are called "autoclave". To start this process, we have to take the base Prosecco (alcoholic gradation: about 9,50%) from stocking-tanks, than we add the yeasts of Prosecco and cane sugar to produce Spumante, while for producing Frizzante (for Italian law's obligations) we have to add concentrated grape's must instead of adding cane sugar.

In order that the fermentation start, the wine must reach the 18°-19°C of temperature.
When the new Frizzante or Sumante wine will reach the pressure, the alcohol and the residual sugar that we want, we stop alcoholic fermentation by cooling, and in the same time we make start the tartaric stabilization at the new product (minimum 10 days). Now both Spumante and Frizzante are ready to be bottled.