Fedelie Rosato, NV

Ancestral is the fermentation method traditionally used by our ancestors, around 1500, before the arrival of modern technologies and current sweetening products, to obtain sparkling wines when nature "dictated" the timing of wine. Historically used in the French and Italian regions, producers of sparkling wines, it has been supplanted for years by the new protocols applied for the second fermentation. The ancestral method of pressing the grapes is followed by fermentation at a controlled temperature and bottling of the wine must. All this leads to a better structure: the enzymes and yeasts present in the bottle favor the organoleptic complexity and the fine and persistent sparkling. Since the yeasts are perfectly amalgamated in the wine and not being subject to disgorgement, this appears cloudy with a hint of bread crust, due to the presence of yeasts, first, and their autolysis later.