The bunches of chosen
and selected grapes are gathered in small recipients and
moved to the winery for the operations of soft pressing and preparation of the base
After a few months the
delicate tasting and evaluation operations start and after the different
qualities are timely
cut (coupage), making so the
cuveé.In spring the cuveé is put in bottle and so it starts the second
foam taking (tirage).
This takes place slowly for the natural temperature of the winery around
12/14 °C. So slowly the wine becomes sparkling wine.
At the end of the
foam taking, the bottles are moved from one pile to the other
undergoing them to an energic shaking to put again in suspension the
ferments rich of delicate tastes and perfumes (coup de
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