Sparkling process: the second life of wine
The production of Valdobbiane Prosecco Superiore DOCG occurs with the con Conegliano-Valdobbiadene sparkling process, a reworked version of the Charmat-Martinotti method.
At Ciodet there is the utmost care for safeguarding the integrity of grapes and allowing therefore the enhancement of the aromatic characteristics typical of the Glera variety.
There are some distinctive traits that determine the quality of the final result: the soft pressing soffice of the grapes so that only the free-run must that comes from the heart of the grape is extracted with a maximum yield of 70%; the decantation, with which the murky must is left to settle cold temperatures in stainless steel tanks for about 12-15 hours;
the alcoholic fermentation, the process through which selected yeasts begins transforming sugar into alcohol in the clear part of the must, obtaining after 20 days the base wine.
Finally, the sparkling process, with which the obtained base wines are first carefully tasted and assembled with one another and then steered towards the re-fermentation or (presa di spuma) in the autoclaves (large containers that can contain the high pressure deriving from re-fermentation) for at least 30 days.
This is how the sparkling wine is made. The final product is divided basically in three versions according to the sugar residue that is contained in it: Brut, the driest version, with sugar residue lower than 12 grams/liter, Extra Dry between 12 and 18 g/l and Dry from 18 ai 35 g/l.
Yeasts and fermentation
One of the main differences in comparison with past productions lies in the evolution of the fermentation process that today sees Ciodet committed in studying and experimenting with selected yeasts. Yeasts that had to be inoculated in the autoclaves used to be taken directly from the fermentation tanks, it was continuously multiplied in order to always have a certain amount available for the necessary quantity for new sparkling processes. This way of working brought however to a continuous multiplication of bacteria in the mass with consequent anomalous fermentations that would deviate the final gustatory and aromatic profile. Therefore selected dry yeasts started to be used, which were capable more reliable from this point of view.
At the moment with cream yeasts, the latency period between inoculation and the start of fermentation has been reduced. Ciodet has provided for selecting autochthonous stock yeasts typical of the territory’s variety and having it produced in the form of cream.
Its use guarantees the maintenance and expression of the stock’s distinctive traits with low production of volatile acidity and sulfites. Yeasts are already active and possess an intact cell wall and ready for ionic exchange. The elimination of the re-hydration process, notoriously a stressful phase, that brings to the death of over 30% of yeasts, proves to be an essential point for starting and developing a quality fermentation. Cream yeasts are strong producers of anti-oxidant substances. This property prolongs the organoleptic integrity of the wine in the course of the stocking and conservation period, in a totally natural way. The sterility of the production process allows the elimination of possible contaminations guaranteeing fermentation in purity and avoiding a deviation of the aromatic finesse of the final product.