Parusso Metodo Classico Brut 2014 (750ml)

Parusso Metodo Classico produced from Nebbiolo grapes, harvested in mid-September and left to rest in the cellar for a few days at controlled temperature and humidity.The grapes are then vinified in white. Only 40% of the must is used, that is the best part, called "must flower". The fermentation of the flower must takes place with native yeasts, partly in steel tanks and partly in wood. The wine is subjected to bâtonnage to give it roundness and structure. Before Christmas sparkling wine is added to the Nebbiolo grape must left to rest in the cellar for 30-40 days at controlled temperature and humidity that will be used to activate the second fermentation in the bottle. The draft is then made by adding the yeasts to the mass and bottled to obtain the Spumante.Spumante ages in our cellar for 30-36 months on its lees. During this period the wrist stroke is performed manually every 3-4 months. The disgorgement is carried out with the best techniques and is filled with the same wine."Paru