Kaos – Pignoletto spumante DOC

The must obtained from whole grapes is left to settle overnight to separate the coarse lees. It is then inoculated with selected yeasts and transferred into a pressurized tank, where the carbon dioxide developed during fermentation is used for the secondary fermentation. The sparkling wine is then left to age on the lees for 12–13 months, a process that gives the wine its spicy and evolved notes, typical of extended lees aging. The result is a wine with a fine, persistent, and creamy bubble. The varietal aromas of ripe fruit are complemented by the tertiary notes developed during the aging process.