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To produce a sparkling wine, one starts with a still wine that undergoes a frothing process. This step, also known by the French term “prise de mousse”, takes place after the addition of “liqueur de tirage”, a mix of yeasts, nutrients, sucrose and adjuvants. Depending on the technology used, this secondary fermentation can take place inside the same bottle, which is then sold to the consumer as Metodo Classico or in some cases as Metodo Ancestrale. On the other hand, if it takes place inside a pressurised tank (autoclave), it is called the Charmat Method.