{"id":1000,"date":"2016-03-07T15:25:37","date_gmt":"2016-03-07T14:25:37","guid":{"rendered":"http:\/\/giannitessari.wine\/en\/?page_id=1000"},"modified":"2021-10-21T11:20:15","modified_gmt":"2021-10-21T09:20:15","slug":"traditional-method","status":"publish","type":"page","link":"https:\/\/giannitessari.wine\/en\/traditional-method\/","title":{"rendered":"THE TRADITIONAL METHOD"},"content":{"rendered":"

[vc_row][vc_column][vc_custom_heading text=”The\u00a0Traditional Method\u00a0sparkling wine” font_container=”tag:h2|text_align:center|color:%23000000″ google_fonts=”font_family:Roboto%20Condensed%3A300%2C300italic%2Cregular%2Citalic%2C700%2C700italic|font_style:700%20bold%20regular%3A700%3Anormal”][vc_column_text]The\u00a0Traditional Method<\/strong>\u00a0sparkling wine and the Charmat one (or Martinotti) describe two distinct interpretations of the terroir and the variety. To the first in fact belongs a wine with a more important structure and more complex aromas. The Charmat method chooses instead softness, accompanying it with fresher aromas.<\/p>\n

The Durello of the Lessini Hills, exactly for the same characteristics of\u00a0acidity and mineral,<\/strong>\u00a0that for years have played against it, represent an excellent raw material for the production of\u00a0traditional method sparkling wine<\/strong>. The second fermentation in the bottle allows in fact to process the most refined bubbles, as long as the base-wines are of high quality and obtained from suitable vine varieties.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column]