2021 Daniele Piccinin - Epoche
$67.00
The grapes are whole bunch pressed and ferment in steel, and a small part (10%) ferments in wooden barrels; yeasts are kept in suspension until the end of January, and left to rest for a month. Towards the end of February a pied de cuve is made with dried grapes; once ready, all grapes are crushed. The base wine and must are then blended at the same temperatures, bottled and then rest on lees for 24 months. Disgorged by adding the same wine without dosage. A complex and savoury sparkling, that does not lack in freshness, with an electric acid line from the Durella.
Quantity:
The grapes are whole bunch pressed and ferment in steel, and a small part (10%) ferments in wooden barrels; yeasts are kept in suspension until the end of January, and left to rest for a month. Towards the end of February a pied de cuve is made with dried grapes; once ready, all grapes are crushed. The base wine and must are then blended at the same temperatures, bottled and then rest on lees for 24 months. Disgorged by adding the same wine without dosage. A complex and savoury sparkling, that does not lack in freshness, with an electric acid line from the Durella.
The grapes are whole bunch pressed and ferment in steel, and a small part (10%) ferments in wooden barrels; yeasts are kept in suspension until the end of January, and left to rest for a month. Towards the end of February a pied de cuve is made with dried grapes; once ready, all grapes are crushed. The base wine and must are then blended at the same temperatures, bottled and then rest on lees for 24 months. Disgorged by adding the same wine without dosage. A complex and savoury sparkling, that does not lack in freshness, with an electric acid line from the Durella.
