2019 Croci Lubigo
Skin contact fizzy wine!
Hand-harvested & gently pressed immediately. Fermented on indigenous yeasts in concrete tanks. 7 to 12 days maceration on skins across various tanks.
Drawn off with residual sugar of 20 to 30 grams / litre. The wine rests in concrete tanks through the winter, undergoing partial malolactic fermentation. In February the wine is decanted and bottled under a waning moon with approx. 15 grams / litre of sugar remaining and & a tiny dose of sulfur. Re-fermentation begins naturally in the bottle in spring & ends in June. No disgorgement as per tradition, this allows the wine to continue to refine on the yeasts and therefore evolve.