CASA BENNA® grows Ortrugo variety and Trebbiano Romagnolo variety on the sides of the lowest hills in Castell’Arquato.Sparkling Ortrugo is derived from those ones.
Destemmed and crushed, grapes are pressed so as to separate the skin from the flower must. The flower must ferments at a controlled temperature.
When wine reaches a residual sugar of 1,5% through pouring and filtering, it is time for the prise-de-mousse using the Charmat method.
In January wine is bottled and ready for drinking.