Bollamatta is a brut rosé made from Sangiovese grapes from the most suitable vineyards, aged between 50 and 80 years, the same ones used for Testamatta and Colore. The green harvest is delayed in order to achieve the perfect sugar concentration for a sparkling wine.
Once the harvest is complete, the grapes are destemmed and subjected to a gentle
soft pressing. The pomace is left in contact with the must for 4-5 hours in order to extract aromas and colours. Alcoholic fermentation takes place
in steel vats with controlled temperature. The second fermentation in
autoclave in contact with the yeasts for about two months.