M.C. 36

Alta Langa D.O.C.G.

Soft pressing with removal of the first portion of the crushed grapes (5%); static decantation and follow alcoholic fermentation in steel for 20 days. No malolactic fermentation for Chardonnay, while is done for Pinot Noir in barrique second passage. In the spring following you create the cuvee. After that we proceed to “tirage” adding sugar and selected yeasts. The bottles will be located for 36 months in a temperature controlled environment to perform a slow second fermentation, after which will be carried out the “degorgment” with the addition of a small dose of “liqueur de tirage”