Metera – Coda di Volpe spumante metodo classico
in the first ten days of September
we choose the most suitable bunches for the production of
sparkling wine, such as to guarantee acidity and aromatic
freshness with an early harvest. The collection, entirely manual,
takes place in the coolest hours of the mornin
Coda di Volpe 100%
the whole grapes are
subjected to soft pressing with protection through the use
of inert gas. The alcoholic fermentation, after regulation of
the fine lees, lasts for 3-4 weeks at a temperature of 12-14 C.
The refinement of the sparkling base is carried out entirely in
stainless steel, through the management of the fine lees with
regular batonnages.
the second fermentation
in the bottle begins in March-April of the year following the
harvest. After 30 months of aging on the lees, we proceed with
the disgorgement operation.
in the first 2-3 years after disgorgement it manifests
itself in all its pleasantness and
originality’.
straw yellow colour, pear, note of
yeast paste and almond, cinnamon are the clearest and most
evident aromatic impressions. Structured, persistent, the fine
bubble enhances the final freshness.
