SPARKLING WINE

Wines produced with the Martinotti Method or Charmat Method are born from still white wines; after undergoing a first fermentation during the normal production process, these wines undergo a second fermentation in steel autoclaves, at controlled temperature and pressure, with the addition of yeast and sugar. During this phase, which lasts from 30 days to 6 months, the yeasts “eat” the sugars and transform them into alcohol and carbon dioxide, creating the bubbles. This method allows the production of “bubbles” using aromatic vines and the creation of wines with fruity notes.