They’re not the only ones in the world to be working with frozen grape must as a means to make sparkling wine. But they are the first to do it in Franciacorta.
Andrea Rudelli, Domenico “Nico” Danesi, and Giovanni Arcari (my bromance) call it Solo Uva (just grapes): they freeze and reserve some of the grape must after pressing and then they use it as the sugar in both the tirage (i.e., the addition of sugar and yeast to the base wine in order to provoke the second fermentation) and the dosage (i.e., the addition of sugar before bottling to achieve the desired balance of acidity and sweetness).
The resulting wines have no cane sugar added to them (the traditional practice for classic method and Champagne method wines).
But the thing that really sets the wine apart as a new category of classic method…
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