Il Our Method

the craftsmanship

The Classic Method

Champenoise
Guyot Method

Guyot is a type of training system that is particularly suitable for hilly terrain, which is usually not very cool and not very fertile. Thanks to pruning, it improves the productive characteristics of the plant. But how does vine pruning take place?

The principle on which Guyot method pruning, to be carried out in mid-winter, is based is to remove shoots that have already borne fruit, replacing them with those that developed the previous year. Three cuts can be recognised in this operation, which are conventionally called: past, present and future.

 

Past cutting consists of removing the two-year-old shoot, i.e. the one that has already produced. This is replaced by another, one-year-old shoot that has grown on top of the stump.

The present one consists of cutting the shoot that is to produce. This, usually 6-12 buds, will then be stretched horizontally.

Finally, there is the cut of the future which has the function of creating the new spur of 1-2 buds. This, the following year, will provide new shoots from which it will be decided which will be destined to produce.

Each year, the same procedure is repeated.

There are also variants of the Guyot, which is why it is called simple. Of these, the most common is the double Guyot, characterised by two fruiting shoots rather than one.

The Harvest

Selecting and harvesting
The harvest process begins with the selection of the best bunches of grapes, respecting their natural ripening times.

Transfering

the production process
The harvested grapes are placed in sterilized crates and transferred to the cellar.

Selecting

the production process
The bunches are unloaded onto a conveyor belt that takes them to the press.

Pressing

the production process
The grapes are pressed softly with only light crushing in the early stages. The force is then gradually increased—but not excessively. Corte Aura uses only the juiciest part of the grape, but this does not imply waste: the unused part is sent to local distilleries that make fine spirits from it.

First Fermentation

metodo classico – champenoise
The refrigerated tanks receive the must, to which the yeasts are then added to allow the “first” fermentation to take place.

The Second Fermentation

metodo classico – champenoise
Once the first fermentation is complete, the best cuvées must be selected for our different typologies. The wine is then bottled, with the addition of sugar and yeast that triggers the “second” fermentation—this time, within each individual bottle.

Second Fermentation In The Bottle

metodo classico – champenoise
The slower and longer the second fermentation is in the bottle, the better the wine will be.

Ageing on the Lees

metodo classico – champenoise
The law stipulates a minimum of 18 months for Brut and a minimum of 24 months for Satèn, starting from the date of bottling. Corte Aura, in deference to the turtle philosophy, has decided to double these times.

Remuage

metodo classico – champenoise
The bottles are rotated by means of pallet turners, the pupitres also being a lovely romantic memory!

Disgorging

metodo classico – champenoise
After many long months, at the end of the “ageing of the lees” process, the bottles are uncorked, to remove the residual yeast.

Bottling

the production process
The bottle is finally labelled and receives the state seal as a guarantee of origin and quality.

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