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In the “heart” of a Maschio dei Cavalieri bottle we find thousands of fine and light bubbles, produced by meticulous and precise production and sparkling techniques. Unlike Traditional Method sparkling wines and traditional Charmat Method sparkling wines, for which a second fermentation of the must is involved, Maschio dei Cavalieri adopts a special procedure that is peculiar and distinctive for our winery. There is an iron rule in our winery: to store musts, in order to have them available all-year-round, as this is the only way to fully preserve the freshness and fragrance of the grape juice. Thanks to the cold, our great ally, the musts are cleared, refrigerated and immediately stored at a controlled temperature. This way, our winemakers have a base of great organoleptic value at their disposal for the sparkling phase. Therefore, after the wine base is subjected to the first fermentation, the must is added. It is only after this phase that the second fermentation is carried out. This is where the life of the sparkling wine begins; once stabilized and filtered, it goes on to the next phase, the bottling. For wine people like us, this is a fundamental and critical moment. In fact, we use special fillers, the so-called “isobaric machines”, which allow the filling of bottles to be done in a perfectly sterile environment: the product does not come in contact with the air. In this manner our Prosecco and sparkling wines preserve all the characteristic freshness and fragrance that were jealously guarded up to this stage.
In our cellars, the semi-sparkling and sparkling wines are not produced with the classic double fermentation but directly from the must. In this way sugars, which are the real containers of the grape’s aromatic properties, are never spent. The production process starts with the harvesting when the refrigerated tanks collect the newly pressed must from the wineries and transfer it to our cellars. Subsequently, the musts are clarified with physical and not chemical processing (cold processing, centrifugations and static decantation), refrigerated at 0°C and stocked at controlled temperatures, so that they are usable the whole year round without undergoing organoleptic alterations. They will then be picked little by little for fermentation. The fermented product is again refrigerated and stored under nitrogen inside the pressurized tanks. Here the carbon dioxide is trapped as the bubbles form, and the sugar residues remain unchanged.
We then proceed with bottling, a delicate phase for all sparkling wines. This is why in our cellars we use special fillers, the so-called “isobaric” machines, which allow the filling to be done in a perfectly sterile environment. In this manner, our wines maintain all the characteristic freshness and fragrance that were jealously preserved in every phase of production.