Grapes harvested by hand at the beginning/middle of October in small crates.
In the cellar, the grapes are destemmed and pressed with a 0,8-bar pressure. Fermentation is brought forth by native yeasts, and without controlling the temperature. The wine is then left in the tank, for at least 7 months. Afterwards, Albina grape must (from dried garganega grapes) is added which starts the second fermentation in the tank, solely with native yeasts and natural sugars. The wine is then bottled without sulphites.
The wine ages in the bottle for a while, laying on its yeasts, then it is disgorged by hand and topped up with more Omomorto wine.
MICRO-GRANULATED CORK MUSHROOM CAP
LIGHT GLASS CHAMPAGNE BOTTLE
Find out more about Omomorto with Stefano Menti