GARIBALDI EXTRA BRUT CHAMPENOISE SPARKLING

Traditional method (champenoise): Manual harvesting and selection of bunches in the vineyard. No destemming is performed. Light pressing in a pneumatic press, with a maximum yield of 60% (free-run juice). Musts fermented separately in stainless steel tanks. Blending. Second fermentation (sparkling wine production) in the bottle. Aging for a minimum of 24 months, for autolysis on the fine lees, in aging cellars.