Ferrari Brut is made using the traditional metodo classico. After a hand-harvest in September, the wine undergoes a gentle pressing and first fermentation in tanks. The wine is then bottled and a second fermentation occurs with selected yeasts. The resulting wine is matured at least 24 months on the lees, with a gradual turning of the bottle upside-down. Sediment is removed through disgorgement. The final touch is the addition of the liqueur expedition (a tiny dose of sugar) and selected wines (the recipe for which remains a closely guarded Ferrari secret).
Communes of Val di Cembra and Valle dei Laghi in the province of Trento, Italy: all between 1000 - 2300 ft above sea level with either south-eastern or south-western exposure.
A sparkling wine of pronounced finesse. Perfect served as an aperitif or with lighter dishes, especially seafood.