FROM THE GRAPEVINE TO THE BOTTLE,
HOW TO OBTAIN THE VALDOBBIADENE DOCG
The sparkling wine-making method known as Charmat Martinotti entails a second fermentation of the wine in autoclaves, i.e. large pressurised steel containers. This method is best used for the production of sparkling wines from fragrant or fruity grape varieties such as Glera, formerly known as Prosecco.
HAND-PICKING THE GRAPES ON THE STEEP SLOPES OF THE VINEYARDS
I
TRANSPORTATION TO THE CELLAR, DESTEMMING AND CRUSHING
II
COOLING OF THE CRUSHED GRAPES
III
SEPARATION OF ONLY THE MUST FROM THE GRAPESKINS
IV
WAITING TIME FROM SEPTEMBER AND SETTLING AND RACKING OPERATIONS UNTIL JANUARY.
FIRST ALCOHOLIC FERMENTATION AT CONTROLLED TEMPERATURE
V
LIGHT FILTRATION
VI
SECOND FERMENTATION AND PRISE DE MOUSSE IN AN AUTOCLAVE. BOTH PRESSURE AND TEMPERATURE ARE CONSTANTLY CONTROLLED THROUGHOUT THE PROCESS
VII
REFRIGERATION AND FILTRATION
VIII
ISOBARIC BOTTLING
IX
CORKING AND LABELLING
X
