VINIFICATION AND SPARKLING WINE MAKING
Presses are loaded with 7800 kilos of grapes with a must yield of 55%. The grapes are hand-picked, then in line with Cocchi’s tradition, the first fermentation took place in small steel vats for three weeks. Foaming and aging ‘sur lattes’ over a period of 60 months.
The remuage is done by hand on wooden A-shaped racks (the pupitres) and is followed by frozen disgorgement (dégorgement à la glace). The first disgorgement take place usually in April, the second one the December of the same year.
Zero sugar added.
The long refinement emphasizes the dense and complex texture of best pure Pinot Noir, and develops candid but persistent perfumes. In the mouth there is a good savouriness and a dry taste typical of the Pas Dosé, a remarkable fresh and defined taste that reminds of raw hazelnut and candied white fruits, intense and involving for the good balance of its lightly acid hues.