LIFE IS A BUBBLE

The term «vini spumanti» is reserved for sparkling wines with effervescence derived from alcoholic fermentation completed in a closed container. The vinification generally takes place in two phases. First we choose the wine which will be the base wine. Every harvest is different, but that’s ok: we work together with nature to make the wine.

For the Prosecco Superiore DOCG Extra Dry and the Brut we choose only glera (prosecco) grapes, for the Tajad and for the Osé we blend several base wines made from verdiso boschera, glera, and marzemino. For sparkling wine hand-picking is important for a selection of healthy grapes with no defects such as mold or rot in order to insure quality and to avoid early fermentation. The pressing is gentle, with a horizontal hydraulic press. The division of the juice takes into account the differences in the maturation of the grape clusters and the differing composition of sugar. The free-run wine (that is, the first pressing) is the juice from the central part of the berry, which is the highest in sugar and highest in acid; good acidity ensures freshness and aging potential in the sparkling wine. The second fermentation, which produces the bubbles, occurs either in steel tanks (for the charmat method) or in the bottle (for the traditional or “classic” method).

In the charmat method that we use for the prosecco DOCG, Tajad, and Osé, there follows filtration, the possible addition of sugar, and the bottling under pressure.

The soil is of glacial moraine origin, chalky, rocky, lean, and rich in minerals. We try to maintain balance in our land: trees, vegetation, and forests are necessary company for the vineyards. The preservation of the landscape is the natural consequence of respect for our agricultural history.