Lacrima Baccus produces wines and cavas since 1890

 

Like all our products, we start with a cold paste, so we harvest at night and then we cool the grapes before going to the press. A part of the pasta is made as if it were white “Blanc de noirs” without extraction of color, the other part with an extraction of 1 hour. With great care to avoid oxidation, we put the 2 musts together and start the fermentation. The second fermentation takes place in the bottle very slowly for a good integration of the bubble. Where it will age on its own lees to gain in complexity.