El Caliè DOC 2023 Box da 6 Bottiglie

Essentially, it is a partially fermented grape must. This means that the fermentation process, which converts the sugars in the grapes into alcohol, is interrupted before it is complete. The result is a sweet, fresh and sparkling wine with a low alcohol content and very low acidity. Harvesting is done manually to select only the healthiest and ripest grapes. The grapes are gently pressed to extract the must, avoiding bitter or tannic substances that could alter the taste. The must is immediately cooled to stop the activity of the natural yeasts and preserve the varietal aromas.  The must is transferred to an autoclave, where a low-temperature fermentation is induced (around 15°C), which stops when the desired alcohol content is reached (usually around 3% vol.). After fermentation, El Caliè is aged in the autoclave at a low temperature for a few months, during which it stabilises and refines. Finally, the wine is bottled and marketed.