The grapes are harvested by hand in wooden crates at the beginning of September.
In the cellar, the grapes are pressed with a 0,6 bar pression. Fermentation is brought forth by native yeasts, and temperature control is applied. After some time in the tank, resting on its yeasts, some of Albina‘s grape must (from dried garganega grapes) is added to the wine, starting the second fermentation with natural sugars and native yeasts. The wine is bottled without sulphites.
LIGHT EMILIANA BOTTLE
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