Nous Bolle di Magenta 2018

Bolle di Magenta is a frizzante made from 100% Garganega grown at Castelcerino di Soave, a village sitting at roughly 350 meters above sea level on the remains of an ancient volcano in the Verona province. The vineyard sits just outside the Soave Classico DOC boundary, so the wine is classified as IGT Verona. The soils are volcanic in origin, rich in clay and basalt, with a south-east exposure that extends the growing season into late October.

Grapes are harvested by hand in small crates and whole-cluster pressed without a destemmer or crusher. The free-run juice is chilled immediately, then fermented in cement tanks for approximately 20 days. Before alcoholic fermentation finishes, the wine is chilled and racked to preserve residual sugar for the secondary fermentation. It is bottled by hand in April at the first crescent moon of spring, then left to complete its second fermentation in bottle over the following months. The wine is released undisgorged, with its lees still present.

A small addition of sulfites is made at pressing; none is added at bottling. The wine contains no fining agents, no enzymes, and no stabilizing treatments. The natural sediment in the bottle is a byproduct of the undisgorged method and includes mannoproteins, beta-glucans, and tartrates from yeast lysis.