Refinement
The wines are racked 2 to 3 times after alcoholic fermentation, then blended and stored for 3-4 months at 5°C on the lees (LIES), using frequent batonnage (agitation to raise and homogenize the yeast dough) and carefully avoiding the start of malolactic fermentation. Then, little by little, always with the help of racking and natural decanting and without resorting to filtration, the clarification and progressive cleaning of the product takes place, which is bottled before the arrival of the spring following the harvest with a careful eye to the phases of the moon. In the months following bottling, thanks to the slight increase in temperature in the storage rooms and to the right influence of the moon's activity, the product enters a very particular phase of fermentation and micro-fermentation, consuming in the bottle part of the natural sugars left over from the first fermentation and acquiring the slightly "wavy" character and the exceptionally fine perlage, which make it so recognizable and appreciated.