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.
The grapes are hand-picked to keep them intact, and then softpressed
in the absence of oxygen, obtaining a yield of no more
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 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.
Blauwal Riserva is topped off with the same base wine.
Available sizes: 0.75L bottles, 1.5L magnum.