first week of September.
destemmed and crushed the grapes undergo soft pressing. The first-press juice is cooled for 24 hours, racked to remove the lees; the must is then inoculated with selected yeasts and allowed to ferment at a controlled temperature.
the wine ages on fine lees for a period of 9 months and then in the bottle for further 3 months.
SCHEDA TECNICAfirst week of September.
destemmed and crushed the grapes then undergo soft pressing. The first-press juice is cooled for 24 hours, racked to remove the lees and the must is then inoculated with selected yeasts and allowed to ferment at a controlled temperature.
the wine ages on fine lees for a period of 9 months and then in the bottle for further 3 months.
SCHEDA TECNICAfirst week of September.
destemmed and crushed the grapes undergo soft pressing. The first-press juice is cooled for 24 hours, racked to remove the lees, and the must is then inoculated with selected yeasts and allowed to ferment at a controlled temperature.
on the yeasts in stainless steel tanks for about 9 months and further 3 months in the bottle.
SCHEDA TECNICAmid September
destemmed and crushed the grapes undergo soft pressing. The first-press juice is cooled for 24 hours, racked to remove the lees and the must is then inoculated with selected yeasts and allowed to ferment at a controlled temperature.
on the yeasts in stainless steel tanks for about 9 months and further 3 months in the bottle.
SCHEDA TECNICAis carried out by hand using crates. The two varietals are harvested separately as the times of ripening are different.
The destemmed grapes are set into wooden vats where fermentation starts spontaneously without any additional yeast. During fermentation the temperature is not controlled.
Once fermentation/maceration has occurred (after about 30 days) the grapes are delicately racked from the vats and undergo soft pressing. The resulting must is placed into the same vat and left to settle, then racked into French oak barrels where it ages for at least 2 years. During the ageing period the wine undergoes spontaneous malolactic fermentation.
The wine is then bottled and set to age for further 12 months.
first ten days of September.
destemmed and crushed the grapes are placed in French oak vats to ferment for about 21 days, undergoing frequent manual punching of the cap. The grape marc is delicately removed from the vats, undergoes soft pressing and the resulting wine is placed in French oak barrels.
in French oak barrels for about 36 months and further 4 months in the bottle.
SCHEDA TECNICAHand-picked harvest using crates; beginning of October.
destemmed and crushed the grapes are placed in French oak vats to ferment for about 20 days, undergoing frequent manual punching of the cap. The grape marc is delicately removed from the vats, undergoes soft pressing and the resulting wine is placed in French oak barrels.
in French oak barrels for about 20 months and further 4 months in the bottle.
SCHEDA TECNICAmid September.
destemmed and crushed the grapes are placed in French oak vats to ferment for about 30 days, undergoing frequent manual punching of the cap. The grape marc is delicately removed from the vats, undergoes soft pressing and the resulting wine is placed in French oak barrels.
in French oak barrels for about 24 months and further 4 months in the bottle.
SCHEDA TECNICAThe must remains in truncated conical wooden vats for 30 days and un- dergoes frequent manual punching of the cap and pumping-o- ver. Following fermentation/maceration the grape marc is delicately removed from the vats and undergoes soft pressing. The wine remains in the vat for another couple of days and then it is racked into new barriques. Malolactic fermentation occurs in the barriques.
Over a period of 36 months minimum ageing in wood the wine is racked regularly according to the moon’s phases. It is finally assembled and remains in large oak tanks for another 6 months. It ages in the bottle for 4 months before being relea- sed onto the market.
SCHEDA TECNICAmid September.
destemmed and crushed the grapes are placed in 2.5-tonne French oak vats to ferment for about 30 days, undergoing frequent manual pun- ching of the cap. Fermentation starts with indigenous yeasts. The grape marc is delicately removed from the vats, undergoes soft pressing and the resulting wine is placed in French oak barrels.
in French oak barrels for about 36 months and further 4 months in the bottle.
SCHEDA TECNICAdestemmed and crushed the grapes are placed in 2.5-tonne French oak vats to ferment for about 30 days, undergoing frequent manual punching of the cap. Fermentation starts with indigenous yeasts. The grape marc is delicately remo- ved from the vats, undergoes soft pressing and the resulting wine is placed in French oak barrels.
in French oak barriques for a minimum 36 mon- ths, and further 4 months in the bottle.
SCHEDA TECNICAdestemmed and crushed the grapes are placed in 2.5-tonne French oak vats to ferment for about 30 days, undergoing frequent manual pun- ching of the cap. Fermentation starts with indigenous yeasts. The grape marc is delicately removed from the vats, undergoes soft pressing and the resulting wine is placed in French oak barrels.
in French oak barriques for a minimum 48 months, and further 12 months in the bottle.
SCHEDA TECNICAAfroso derives from the Greek aphròs, the bubbly foam from which Aphrodite, goddess of love and beauty, arose, as also recalled by poet and writer G. D’annunzio.
We only use free-run and first-press juice from extremely soft pressing. Fermentation is long and takes place at a controlled temperature. The sparkling winemaking follows the Champenoise method, with second fermentation in the bottle 12 month after grape harvesting. Disgorging is carried out 36 months after the tirage process. The sparkling wine is ready to be released onto market 4 years, mi- nimum, from the date of harvest.
SCHEDA TECNICA