Designation: Langhe Freisa D.O.C. Vivace
Grapes: 100% Freisa
Winemaking: Fermentation starts with part of the whole clusters. A small portion of unfermented must is removed from the pressed part and added before bottling.
Alcoholic fermentation lasts about 15 days with a limited number of foulage and pumping over operations. After racking, the wine undergoes a slow malolactic fermentation that lasts until late spring. When completed, the whole mass is bottled and continues the fermentation process in the bottle. This is a fundamental process to “create” the typical bubble perceived on the palate.
Aging: The bottles need to be kept upright in a cool room to regularly complete fermentation. Wine to be served at 10-12 C°. It has a good aging potential, as the natural CO2 is the best antioxidant known.
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