Harvesting Period: Last week of September
Grapes are harvested by hand and assorted in 17 kg crates. Cantina della Volta has a special crew that tends to the vines and is an important part of the harvest, carefully selecting grapes based on maturity. This crew works with producers in the region of Franciacorta as well, so they have a specific “know-how” when it comes to Spumante.
When the grapes arrive at the winery they spend a short amount of time on the skins before being pressed (hence the beautiful ruby color, and not that darker red we see with most Lambrusco). The wine undergoes a delicate press and only the first press will be used to produce all of the wines of Cantina della Volta (further pressing can mix in seeds and skins that create less desired flavors). From there, fermentation occurs in oxygen controlled steel tanks, and upon completion, the wine will spend several months on the lees to settle before second fermentation.
Second fermentation occurs with the addition of selected yeasts from the Champagne region. The wine will age (upside down, customary for champagne) for up to 24 months on the lees before disgorgement at the addition of the liqueur d’expedition. This liqueur is a house blend of sort from a base wine and sugar cane. Being a Brut (which means the wine is very dry) this house blend is not super sweet and really meant to balance out harsh acids.