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Casarinivini produces four types of sparkling wines, namely:
Sparkling Pinot Classic Method: an excellent sparkling wine, re-fermented in bottle for about 18 months, disgorged with the addition of a liqueur prepared according to an ancient personalized recipe of Stefano Casarini.
Sparkling vintage Pinot: sparkling wine with a designation of origin, produced using the charmat method, also known as Martinotti’s method.
Sparkling Pinot Rosè: sparkling brut is obtained by rosè vinification of pinot nero grapes and sparkling with the charmat method.
Sparkling Moscato is a sweet wine produced with the charmat method and it has a designation of origin controlled.
The sparkling processes like other production processes are maintained by Stefano Casarini using mainly the Martinotti method, faster process of classical method, but it requires equal care and attention. The Charmat method consists in putting the wine in containers able to withstand high pressure(autoclave), where it is so added to the concentrated must or sugar and yeast to produce quickly the foam. Then the wine is separated from the lees at a predetermined pressure, then start the process of cold stabilization and filtration is achieved the clarity required. Finally we proceed with bottling at low temperature and just a few days later to the packaging.
While the classic method is the process more laborious: the wine is bottled “dirty”, with its noble lees; corked bottles with crown caps are lying in metal baskets and shacked every month. After about 14 months, the bottles are placed on special racks called pupitre and from here we start with the delicate operation known as riddling, called remuage in French, consisting in the continuous rotation of the bottle: before 1/8 rotation clockwise until the completion of the round, changing angle of the second bottle 1/8 rotation counter-clockwise, then tilt rotation changes clockwise ¼, then tilt ad rotate change ¼ counter-clockwise until the yeast exhausted of the lees (which are been produced by fermentation in the bottle) settled completely in to the cap. The last phase of processing is called disgorging (degorgement in French) and consists in freezing the wine contained in the neck of the bottle and removing the cap so that the deposit escape by pressure. At this point the bottle is topped with a wine and sugar syrup called liqueur on the expedition. Customizing the liqueur determines the characteristics of the sparkling wines from Oltrepò.