Millesimé Pas dosé Gavi Spumante DOCG

360° gavi - Our wines

Vinification and aging

All stages of production, vinification, sparkling, manual remuage and dégorgement, take place in our winery.
The grapes are harvested slightly in advance to have higher acidity and lower alcohol content, and after the first phase of fermentation in steel tanks,in the spring we proceed to the tirage, that is, the addition of sugar and yeast and subsequent bottling, corking with a crown cork.

The first few weeks after tirage are crucial: during refermentation in the bottle, or prise de mousse, the yeasts transform sugar into alcohol, generating carbon dioxide as a side product of alcoholic fermentation. At this stage, the bottles lying down are kept at a temperature of about 13°: the lower the temperature, the finer the perlage, that is, the size of the bubbles, but too low a temperature could lead to fermentation stopping.
In the following months (in our case, from 24 months to 120 months), the sparkling wine remains in contact with the lees and by refining acquires taste-olfactory complexity.
When the time has come, we separate the wine from the lees through remuage. to obtain a clear wine.
Bottles are inserted horizontally into the holes of wooden racks, the pupitres, and manually the bottles are gradually turned meanwhile increasing the inclination until the bottle is almost upside down. With the remuage, the fermentation residues come off the bottle walls and settle on the cork.

At this point, disgorgement, or dégorgement, takes place: the bottles are placed upside down in a cylinder at -20° to freeze the deposit. Each bottle is then uncorked and the internal pressure pushes the deposit out.
The lost liquid is refilled with the same wine, without added sugar, resulting in a Metodo Classico Pas Dosé. The bottle is sealed with a cork and a metal cage.