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The formation of the tincture begins after extracting the aromatic essences of the herbs and spices at the basis of the Calissano recipe using various alchemical techniques that range from maceration in alcohol to the distillation of essential oils. The tincture is then combined with the wine...

The base wine is re-fermented in enclosed pressure tanks for the “prise de mousse,” utilizing the Charmat method for secondary fermentation, a method best suited to enhance the Glera grape’s aromatic qualities.