The term "ancestral" in general implies transmitted or inherited from ones ancestors. "Ancestrale" in our case, refers to the traditional means by which sparkling wines are produced in Emilia.
ith the advent of modern technologies, this technique has now been perfected.
The principal phases of production are as follows:
Obtaining of the "base wine":
in the must obtained from the hand-picked grapes, the fermentation process is triggered. This consists of the transformation of sugars (approx. 200g/L) by the yeasts, microorganisms which convert it to alcohol and carbon dioxide. In the past, this process would desist more or less naturally with the first autumn chills. Today, however, thanks to modern technology, the fermentation is arrested through a controlled lowering of the temperature, thus creating a “base wine” with sugar residues of approximately 10g/L.
in order to preserve the yeasts, the structure, as well as the sensory characteristics of the wine, this is carried out uniquely through the technique of racking.
Bottling and re-fermentation:
bottling takes place in March, after the wine as spent approximately six months ageing in stainless steel tanks, under controlled temperatures. As bottling occurs simultaneously with the first warmth of spring, the yeasts are reactivated, which in turn trigger a second fermentation in the residual sugars. Thus an additional dose of alcohol as well as carbon dioxide is produced in the bottle, which it will give rise to the myriad of marvellous bubbles one expects from a sparkling wine. When the re-fermentation concludes, any yeast residues are deposited on the bottom of the bottle. A slight cloudiness found in the last glasses poured from the bottle are an essential characteristic of this "Metodo Ancestrale".