Extra Brut La Perla
Classic Method Sparkling Wine
Production area: Valtellina, Tresenda di Teglio, La Perla vineyard
Variety: Valtellina pignola, a red grape indigenous to Valtellina
Alcohol content: 12,5% vol.
Residual sugars: 3 g/L
Harvest: manual, in 10-12 kg crates
Vinification: The grapes are harvested, destemmed and crushed. The must obtained by gentle pressing is immediately cooled to 0-2°C. Air is pumped into the must daily for a period of approx. 10 days. This technique, known as hyperoxidation, oxidises in advance all the substances that could oxidise at a later stage, therefore guaranteeing the wine a longer life. After cold static decanting, the fermentation of the must begins, maintaining a temperature of 15/16°C. This is followed by malolactic fermentation, cold stabilization and bottle fermentation.
Aging: 24 months on the lees
Bottles produced: 3000