The Vignalta Brut Nature is a Method Champenoise sparkling wine with no residual sugar. It is made with the Raboso Friularo grape (a local red grape with very high acidity, making it is suitable for sparking wine).
VINIFICATION Gentle press to obtain only 50% in juice. First fermentation in stainless steel tank at a controlled temperature followed by malolactic fermentation. The second fermentation happens in the bottle with the use of must of grapes Raboso and selected yeasts. Four years at least on the lees. The wine is not added with any “liqueur”. No sugar is added at disgorgement.