BLAUWAL RISERVA

Winemaking: METODO CLASSICO

From Chardonnay grapes


The grapes come from the vineyards on the Pressano hill located in the town of Garli, at an altitude of approximately 300 m.a.s.l., with western exposure. The vines are trained on pergolas with a density of approximately 4000 plants per hectare and an average age of 40 years. Yields in the vineyard are around 8,000 kilos of grapes per hectare.


VINIFICATION

The grapes are hand-picked to keep them intact, and then softpressed in the absence of oxygen, obtaining a yield of no more than 50%. The resulting must is poured into used barriques where the alcoholic and malolactic fermentations take place, followed by an aging period of 8 months on the lees. At that point, the base wine is prepared for the tirage, respecting the characteristics of the vintage.


REFERMENTATION/AGING

The secondary fermentation takes place in the bottle after the addition of 24 g/L of sugar, which produces 6 atm of excess pressure. After aging for 60 months on the lees, the bottles are moved to the pupitres where the riddling takes place, which allows the yeasts to be moved toward the cork and eventually eliminated with disgorgement. With this last step, the crown cap is substituted by the mushroom-shaped cork.


DOSAGE

Blauwal Riserva is topped off with the same base wine. Available sizes: 0.75L bottles, 1.5L magnum.