Cantine Re Dauno sparkling wines are made using the traditional, exciting, and challenging classic method, highlighting its prestigious nature.

An exercise in love, style and total understanding of the wine from which one starts, the base, and great talent in labour for attention to the right dosage of sugars, yeasts and liqueur d’expédition, a secret blend for every winery.

In addition, there is the technical skill through the choice of the process that characterizes the classic method itself: the rémuage, the rhythmic daily action through which the rotation and inclination of the bottles waiting on the pupitres are managed, to obtain exactly the best bubbles in terms of personality, elegance, organoleptic complexity and perlage.

The classic method, ‘champenoise’ as the French would say, requires that the alcoholic refermentation of the base wine, proper to the sparkling wine, takes place in the bottle as does the entire process that follows. In other words, the bottles containing a sparkling wine made with the classic method are the same one where the entire production process take place – the very same bottle that are then brought to market.

To make our sparkling wines, we start with Bombino grapes (for Brut and Pas Dosé, which differ from the latter in that they have a higher residual sugar content, less than 12 g/l and less than 3 g/l respectively) and Pinot Noir grapes (for Brut Rosé), which, after fermentation, become the base wine to which we add sugar and yeasts after bottling.

The wine rests in the bottle in the cellar at a temperature of around 12°. The yeasts in the bottle cause re-fermentation, resulting in frothing and the development of carbon dioxide.
This creates the typical lively perlage found in a classic method sparkling wine.

At this stage, the bottles are placed on pupitres, wooden racks that facilitate the daily rémuage: the characteristic action of the classic method – which we perform manually. This process carefully stirs and tilts the bottles, precisely and rhythmically, ensuring that the spent yeast moves and gathers towards the neck of the bottle, where there is a small plug: the bidule.

When we feel the time is right, but not before 12 months have elapsed, we carry out a disgorgement or degorgement to eliminate the spent yeasts, immerging the bottle’s neck in a solution at a temperature of around -25°. Thanks to this process, when the bottles are opened, ice formed and residues collected during the rémuage work, come out.

Immediately afterwards, we proceed to the bouchage, the filling of the bottle with a mixture of fine wine and sugar, a secret recipe of every sparkling wine producer, which makes the process of making our sparkling wines unique and unrepeatable, and every bottle of Cantine Re Dauno, in Brut and Brut Rosé, Pas Dosé and Gold versions.