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GARIBALDI EXTRA BRUT CHAMPENOISE SPARKLING

GARIBALDI EXTRA BRUT CHAMPENOISE SPARKLING

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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.

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GARIBALDI EXTRA BRUT CHAMPENOISE SPARKLING

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