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This process will take about a month in an autoclave, or sealed tank, kept at about 15 degrees C. Warm the must and inoculate it with yeast in large sealed tanks to start the fermentation process.
Peculiar characteristic of this wine, thanks to the high quantity of malic acid and the lively total acidity, is its vocation to be sparkled, fermented in bottle (Champenoise method) or in autoclave (Charmat method).
 See also: Sparkling wines, Wine, Region, Italia, Bottle
  
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