M.C. Riserva 46

Alta Langa D.O.C.G. Riserva

Soft pressing with removal of the first portion of the crushed grapes (5%); static decantation and follow alcoholic fermentation in steel for 20 days.
The malolactic fermentation is carried out in second passage Barrique. In the following spring we proceed to the “tirage” adding sugar and selected yeasts. The bottles will remain for 46 months in temperature- controlled rooms to carry out the slow second fermentation, after which the “dégorgment” will be carried out with the addition of the “liquer de tirage”