L'ingiuria Bianco Frizzante - Barone di Alariva

The different grape varieties are harvested and vinified separately. Harvesting is carried out manually and always begins in the early hours of the morning in order to preserve the grapes' aromatic qualities. In the cellar, the grapes are destemmed and crushed, after which a brief process of cryomaceration begins. After the maceration phase, a soft pressing is carried out and, after cold decanting, alcoholic fermentation starts at a controlled temperature. At the end of alcoholic fermentation, the various batches of wine are left to mature in steel until blending. Foaming takes place using the Martinotti-Charmat method, i.e. by natural re-fermentation in an autoclave.