typical fermentation at Bele Casel: an overview

Above: Ripe Glera grapes from the 2012 vintage.


Whole grape goes directly into an inert room of a crushing machine, once crushing operation is over, the must goes to a steel tank previously cooled to put down temperature and helping with the decanting. This allows us to avoid the use of enzymes and chemicals for clearing the must.

The next day, we pour the clean must in another tank always in an inert room. The then wine goes into contact with the selected yeasts

From that moment it starts the fermentation — a very delicate step — every small mistake can ruin months of work made in the vineyard. We check temperatures and taste the wine several times a day to make sure that everything is going well.

It takes 15-20 days for the fermentation to end.

After all these delicate steps, the wine is decanted and filtered. It rests under controlled temperature at 10-15° C.

The sparkling phase or second fermentation

From the cellar where the wine is resting, Prosecco is pouring into the tank. Then yeasts and sugars are added so that the second fermentation can start.

After about 40 days wine is ready to be bottled.

The Prosecco is stored in a steel vat at 6 bars and 0° C. Before bottling, the Prosecco is micro-filtered to avoid unwelcome fermentation inside the bottle.

Within 15 days wine will be ready to be served at your tables…


Originally posted at BeleCasel.it.


Autore: Bele Casel

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