Negrer metodo classico is made exclusively from an indigenous Piacenza grape variety: Ortrugo.
The grapes are harvested on average at the beginning of August, sometimes at night or during the coolest hours of the day to preserve as much as possible of the aromas and floral flavours.
Harvesting is carried out exclusively by hand in small crates, followed by vinification strictly in white, with grape/must yields below 50%, and the transformation of sugars into alcohol, i.e. the first alcoholic fermentation (thermoregulated steel tanks at a temperature of 16-18 degrees).
The following spring, after a period of eight to nine months of maturation on the noble lees, the draught takes place, i.e. the base wine, after the addition of selected yeasts and sugar, is placed in the bottles in stacks in which they remain in a horizontal position. This is because the contact surface of the now sparkling wine with the yeasts is maximised, thus enriching it not only with floral citrus scents but also with the aromas of yeast and bread crust.
Negrer matures on the lees for a period of 25 to 60 months. The last stage is the disgorging stage where, after bringing the lees to the neck of the bottle through the so-called remuage in the pupitres, the cork is removed and the overpressure inside the bottle expels the lees.
After topping up with liquer d’expedition, the corking and packaging phase takes place, and at least one month after disgorging, the Negrer is finally ready to be drunk.
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