The procedure for making sparkling wine according to the Metodo Classico, or Traditional Method, is among the most complex and lengthy in the field of Oenology.
This particular technique is characterized by a second in-bottle fermentation and aging that lasts for a period of at least three years, requiring skilled hand-workmanship and a careful attention to detail. It must be performed flawlessly in every step as, until the end of the 36 months refining, it is not possible to check for defects in the bottles, nor implement any corrective action.

HARVEST

The proceeding starts with the manual picking of Chardonnay and Garganega grapes in the vineyards of Cà Rovere estate, making sure to preserve a strong level of acidity.
In the winery, the grapes are pressed gently, at 0.8 atmospheres, to prevent the fruit skins and the seeds from releasing substances that would interfere with the fragrance of the juice.

FIRST FERMENTATION AND cuvée

The grapes are left to ferment for the first time, transforming the juice into base wine.
The various base wines from different varieties and vineyards are then mixed in the delicate phase of assembling the cuvée. For the fact of using base wines from a single vintage, Cà Rovere bottles bear the name "Millesimato".

SUGAR AND YEAST ADDING

After the first fermentation, the liqueur de tirage is added to the cuvée: it is a mixture of yeast and sugar that will trigger and feed a second fermentation.
Then comes the bottling: temporarily, the bottles are closed with a crown cap with a small plastic cylinder inside, called bidule, destined to collect the residues of the yeast at the end of the process. The glass used for the bottles is dark to shield the wine from the light, which might spoil its refining.

SECOND FERMENTATION AND AGING

Bottles are stored in the underground wine cellar dug directly into the rocks, where they lay horizontally for at least 36 months. During this period, in every bottle a second fermentation takes place: the sugar is consumed by the yeast, producing alcohol and carbon dioxide and the formation of the typical fine bubbles, with a final pressure of 5 bar.

RIDDLING

After aging, the lees is removed: using the technique of remuage, or riddling, the bottles are rotated so that the deposit gradually moves toward the bottle neck and settles there.
Our magnum bottles are still tucked in pupitres, the classical riddle racks. The cellar master shakes and turns them clockwise, gradually increasing their inclination until they get in a straight down position. This procedure takes approximately four weeks.

DISGORGING AND DOSAGE

Once the yeast sediments are at the end of the bottle neck, this is dipped into a cooling solution and frozen to -27 °C. Then disgorgement is implemented: each bottle is opened letting the internal pressure eject the frozen yeasts.
Each bottle is then refilled of the missing wine that was spilled during the previous operation, and added with the "liqueur d'expedition", made from a secret mixture of wine and sugar. This is when the final dosage, or level of sweetness, is defined - making our sparkling wine a Brut or an Extra Dry, a Demi-Sec etc.

CORKING

Finally, each bottle is closed with a classic cork (which, because of the pressure, will warp into the characteristic mushroom shape) and the wire cage. Once washed and labeled, it will rest in the cellar a few more months before being ready to be enjoyed.

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Minimum order: 6 bottles or multiples of 6. Any amount for Magnum bottles.

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Passito

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