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After creating the cuvée by assembling the two types of wine and having appropriately dosed the yeasts selected by Villa Sandi, we proceed with bottling. The bottles are then placed in a pile in the company's oldest underground tunnel at constant temperature and humidity. Here the fermentation takes place for the second fermentation and the subsequent maturation of the sparkling wine on its lees for at least 36 months. After this period, we proceed with disgorgement and, only after two months of rest, the sparkling wine is ready to be placed on the market.
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