MARCELLO LUNELLI

Classic method sparkle!

Excellence has always been the main driver behind the Ferrari house's decision-making. Ferrari's approach is its faith not only in the classic method, as its only method, but also in the Trentino area and its extraordinary highland vineyards!

Choosing the land carefully, and the raw materials. Patience and total dedication. These are what makes the Ferrari culture and style − and the Italian culture and art of living − work.

A truly impressive story, forming the solid bedrock for future successes

Established in 1902, when Trento was still a province of the Austro-Hungarian Empire, the legendary Ferrari wine house was born out of the efforts of one man, Giulio Ferrari. His dream was to create, in the Trentino area, a wine that would rival the best French champagnes.

Giulio Ferrari was a pioneer. He was the first realise how right this land is for such wine, its vocation, and the first to promote the use of Chardonnay in Italy.

The next generation

Giulio Ferrari began to produce small batches of his top quality bottled wine. He had no direct heirs, and therefore selected one from among many hopefuls. His 'heir' was to be Bruno Lunelli, the proprietor of a wine shop in Trento.

Thanks to his passionate commitment and entrepreneurial talents, Bruno Lunelli raised production from about 10,000 bottles per year. He did so without compromising in any way on the quality of the product. He taught his children this, and the lessons have come down to the third generation of the Lunelli family.

Gallery

THE COURSE:
CLASSIC METHOD SPARKLING WINES

During his 4 lessons, Marcello Lunelli tells us how classic method sparkling wines are produced.

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the programme

the programme

  • 06_10_2015 06_10_2015
  • 13_10_2015 13_10_2015
  • 20_10_2015 20_10_2015
  • 27_10_2015 27_10_2015

Lesson n° 1

Let's look at the procedures called first and second fermentation!

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Lesson n° 2

Riddling, or shaking, and disgorging follow the two fermentation stages.

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Lesson n° 3

We then add a mixture of sugars, wines and liqueurs. This is the stage called "rabbocco" (topping up).

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Lesson n° 4

After washing, the bottles are ready for labelling and, at last, tasting.

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