Bellavita Marketplace
Cibus TuttoFood Milano
Iberica
Fortuna Wines
Etra sparkling wine DO Rias Baixas
The grapes are destemmed and crushed and then passed to the pneumatic press, then the must is sent to a tank to decant (decant) for a day, after which time the clean part is separated for fermentation (18 º C) and the sludge is filtered with the vacuum filter. After fermentation, the wine is racked to separate it from the lees.
The method of production is the Traditional Champenoise method in which the "Tiraje" is first made, where the base wine is bottled and the yeasts are added to it, which will carry out the second fermentation in the bottle (controlled temperature around 15º C). The wine will remain closed until after nine months, the "Degüelle" will be carried out, in which the veneer is removed from the bottle, which keeps it closed together with the yeasts, the liquor is added and finally the bottle is corked.
The method of production is the Traditional Champenoise method in which the "Tiraje" is first made, where the base wine is bottled and the yeasts are added to it, which will carry out the second fermentation in the bottle (controlled temperature around 15º C). The wine will remain closed until after nine months, the "Degüelle" will be carried out, in which the veneer is removed from the bottle, which keeps it closed together with the yeasts, the liquor is added and finally the bottle is corked.