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.
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.
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.
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.