Lacrima Baccus produces wines and cavas since 1890

 

The varieties are harvested and vinified separately. Destemming of the grapes, cooling of the pasta, gently pressing, musts selection, static racking and alcoholic fermentation. Later transfers after the alcoholic fermentation, blending of the different wines, clarification, stabilization and final filtration. Second fermentation in bottle and minimum ageing of 15 months to preserve its maximum freshness with slight ageing notes.