The two Terzini sparkling wines are produced using the Charmat-Martinotti method and made from their own grapes.
Matured in the cellar for 4/6 months on the noble lees in an autoclave, they produce wines with characteristic fruity notes.
With the Charmat-Martinotti method, the base wine, with added yeast and sugar, is placed in temperature-controlled steel autoclaves to achieve re-fermentation.
At the end of this process, the wine is placed at low temperatures and first refrigerated to achieve tartaric stability and then filtered.
After filtering the sparkling wine, the appropriate additions are made, after which it is bottled and marketed.
This method has become widespread, as it is more suitable for the production of ‘bubbles’ using aromatic grape varietiesi.