BLAUWAL

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 a western and south-western exposure. The vines are trained on pergolas with a density of approximately 4000 plants per hectare and an average age of 30 years. Yields are around 10,000 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 55%. The resulting must is fermented in stainless steel vats and used barriques. After the fermentation comes the malolactic fermentation, and 8 months aging on the lees. At the end of this period the wine of this vintage is joined with the wine of the previous year to create the cuv?e intended for tirage.


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 40 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 undergoes a topping-off with the base wine and the addition of a small quantity of cane sugar. Available sizes: 0.75L bottles, 1.5L magnum.