Becce is inspired by our love for Lambrusco.
The grapes are harvested from a south-eastern vineyard of Lacrima di Morro d’Alba grapes slightly before the ideal harvesting time for making a still wine, but not as early as is usually done for standard sparkling wine bases.
After the harvest, some of the must is separated, frozen and set aside to be added to the wine at a later date. The must that is not used for re-fermenting at a later date continues to develop at a cold temperature, and the resulting wine is aged in an established way. In Spring, when the temperatures rise, the frozen must is thawed then slowly worked into the bulk wine.
This is then bottled to re-ferment and to allow the sugar and yeast present to produce bubbles in the bottle, without extra yeast or sugar being added.
Production area: Loc. Belvedere Ostrense, municipality of Ostra, (AN), Italy
Exposure and altitude: south-east, 120-150 m a.s.l.
Soil type: clay-rich/chalky
Varieties: 100% Lacrima di Morro d’Alba
Training and pruning system: single guyot
Vines per hectare: 4,100
Average age of vineyards: 25 years
Grape yield per hectare: 80 ql/Ha
Harvest time: first half of September
Fermentation: Fermented with wild yeasts in steel vats
Ageing: aged in steel vats, no added sulphites
Converted into sparkling wine: in Spring, frozen must from the year of harvest is added and the wine is bottled to form bubbles
Recommended serving temperature: 12°-14°C
Becce is inspired by our love for Lambrusco.
The grapes are harvested from a south-eastern vineyard of Lacrima di Morro d’Alba grapes slightly before the ideal harvesting time for making a still wine, but not as early as is usually done for standard sparkling wine bases.
After the harvest, some of the must is separated, frozen and set aside to be added to the wine at a later date. The must that is not used for re-fermenting at a later date continues to develop at a cold temperature, and the resulting wine is aged in an established way. In Spring, when the temperatures rise, the frozen must is thawed then slowly worked into the bulk wine.
This is then bottled to re-ferment and to allow the sugar and yeast present to produce bubbles in the bottle, without extra yeast or sugar being added.
Production area: Loc. Belvedere Ostrense, municipality of Ostra, (AN), Italy
Exposure and altitude: south-east, 120-150 m a.s.l.
Soil type: clay-rich/chalky
Varieties: 100% Lacrima di Morro d’Alba
Training and pruning system: single guyot
Vines per hectare: 4,100
Average age of vineyards: 25 years
Grape yield per hectare: 80 ql/Ha
Harvest time: first half of September
Fermentation: Fermented with wild yeasts in steel vats
Ageing: aged in steel vats, no added sulphites
Converted into sparkling wine: in Spring, frozen must from the year of harvest is added and the wine is bottled to form bubbles
Recommended serving temperature: 12°-14°C