Cantine Federiciane Gragnano is made via the Martinotti method. A first processing phase consists of a series of pre-fermentation operations with manual harvesting and skin maceration, followed by pressing in programmed cycles.
After the racking phase, alcoholic fermentation begins with the addition of selected yeasts and nourishment, all monitored by an automatic management system.
In the Martinotti method the second fermentation takes place in an autoclave for approximately 6 months. For the sparkling wines Cantine Federiciane produce, this further fermentation helps maintain the freshness and typical aromas of the grape varieties.
The high technology in pre-bottling filtration allows Cantine Federiciane to obtain very low filterability indices by preparing the product for the final microfiltration phase before going into the bottle.
During bottling, the two constantly monitored physical parameters of temperature and pressure are corroborated by further analytical sample checks on bottles of wine through their internal laboratory aimed at monitoring the response to the final quality of the product.

Grape variety: Piedirosso, Sciascinoso, Aglianico
Production area: Sorrento Peninsula Municipality of Gragnano
Vinification: Controlled temperature fermentation with selected yeasts; Refermentation in an autoclave to give the product’s characteristic “second fermentation”
Tasting notes: In the glass, intense ruby red colour; lively, evanescent foam, On the nose, an intense, fruity, sparkling, savoury flavour; medium-bodied, soft on the palate with a slight sweet streak.
Alcohol: 10.5% Vol.
Serving temperature: 10°C

Ideal with: Neapolitan pizza and roasted meats

Pizza Margherita