COSTA JELS
CHAMPENOISE ORGANIC METHOD
The "Costa Jels" sparkling wine ages in the mine of the same name in Gorno (BG) at an altitude of 830 m.s.l.m. in the total absence of light, with a temperature of 10 ° C and a constant 95% humidity all year round. These conditions are ideal for the long aging on the yeast which lasts for no less than 5 years.
The mines were known and cultivated already in Roman times when the condemned to "quarry metal" were sent up here and since then, with mixed fortunes, the mining activity continued until 1982, the year of definitive closure.
There are about 230 km of tunnels and caves that continue underground.
There is no better place to allow the wine to rest in complete tranquility in a natural environment and to evolve in its long stay on the yeast.
Every detail has been studied to arrive at a unique and unrepeatable product, starting from the Bronner, Johanniter and Souvignier gris grapes, vines that naturally resist disease and that do not require chemical treatments except in particular cases.
The must without chemical residues is processed in the modern cellar of Cenate Sopra where, after fermentation, it begins its long aging process.
For about a year and a half the wine is aged in the cellar; partly in French oak barrels and partly in steel.
After the "draw" operations, the bottled wine is placed in the belly of the mountain where it will remain on the yeast for at least another five years.
After this long stop and the ideal maturation is reached, the bottles are brought back to the cellar for the "remuage", "degorgement" and "packaging" operations and then prepared to reach your table.
An all-natural route, from untreated grapes to refinement in a protected and unspoiled place to create a product that will not fail to excite you.