The Classic Traditional Method

Speaking of the Classic Traditional Method is like stepping into a fairy tale atmosphere.
Going through all the stages and considering all the improvements achieved over time we can easily understand the love and passion devoted to this production.

This method has become the heritage of all the producers who long for distinguishing their sparkling wines in terms of quality.

The "Metodo Classico Tradizionale" is the name our country finally associated to the sparkling wine resulting from specific and very refined techniques and naturally fermented and aged in bottles.

In early September, the ripened grapes is picked and immediately pressed, thus originating the wine, which is placed in vats where it spontaneously starts a first fermentation that converts grape sugar into alcohol.

After the winter rakings , the delicate tasting operations begins and it continues with the "assemblage" bringing together wines made from the same type of grape, though coming from different vineyards or from different vintages.

It's one of the steps required to create the "cuvée" and it is used to give the wine a flavor consistency that is the typical mark of each producer. It's a delicate operation since it requires a choice of the wines wanted for the blend and this responsibility lies on one of the most important peoplein the company, the famous "chef de cave". Here the technique is very important but also the intuition and innate abilities of the technician play an important role.

The blending of Pinot Noir (full-bodied and acidic) , Pinot Blanc (refined and elegant) and Chardonnay (fruity and light) is called "coupage".

To get the second fermentation it is necessary adding to the wine the so-called fermentation agents that are selected yeasts and the main ingredient that makes their activities possible: the sugar . Together with the base wine , yeasts are undoubtedly the most important factor on the quality of the sparkling wine obtainable.
The sugar cane that is added in the form of high concentration  syrup ( the so-called "liqueur de tirage") is strictly dosed. After all these steps the second fermentation of the wine starts, no longer in vats but in  bottles closed with a temporary crown cap which iscalled " bouchon de tirage " .
The bottles are corked and stacked in a horizontal position in cool, dark cellars which provide a constant temperature of 10/15 degrees. In the following months  yeasts operate, very slowly, the alcoholic fermentation of the added sugar, gradually releasing carbon dioxide so that it can completely dissolve in the wine ("prize de mousse").

The rules and the technique teach us that to obtain a refined and high-quality sparkling wine, it is necessary that the yeast still remain in contact with the wine one or two more years to enrich the "bouchet" and therefore the fineness of the sparkling wine.
After the period of maturation and ageing the champagne has definitely acquired its characteristic flavor and aroma, so the processes to remove the lees can begin; this is accomplished using two different methods: the "remuage" and the "degorgement".
The first is necessary to bring the deposit on the cap and it is obtained with a lot of patience and skill. It uses a law of physics, according to which the particles of greater weight precipitate, dragging also the microscopic ones. With appropriate and wise movements the bottles are shaken and rotated every day for a few weeks.

Regarding the " degorgement " (the removal of sediments) , the procedure starts by removing the crown cap so that the existing pressure exits with violence and eliminates the lees. The operator immediately checkes that there are no false tastes and that wine purchases brilliance. Before being corked again , the bottle is added the "liqueur d' expedition" ( a syrup whose exact composition is a secret that every winery jealously guards ).
At this point the classical work cycle ends, but to get a better result , the bottle should be kept in the cellar a few months, before moving to its dressing.

To serve the champagne we suggest the traditional ice bucket since the ideal temperature is around 7/8 degrees.
It is to be  served in crystal transparent glasses, having a tapered or tulip shape ( " flute" ). The foam is as white as snow.
The "perlage" bubbles are numerous, consistent and persistent, the scent is subtle and pleasant, the aroma is discreet, smooth , full-bodied and extremely light.
In your glass are now gathered the elements for a clear success :