The grape harvest

The grape harvest is the first step in the Eli traditional method sparkling wine production, which is vinified both white and red.
We use Chardonnay, Pinot noir and 10% of indigenous grapes for the former; exclusively Pinot noir for the latter.

the bottling process

After an early fermentation stage in stainless steel tanks, wine is ready to be bottled.
Once completed, the traditional method sparkling wine bottles begin their journey to the core of the mountain.

The fining process

One by one, we bring the bottles to the Val Germanasca talc quarries.

At a depth of 1km, in the tunnels where the temperature is constant at 10° and the humidity is 90%,
it is where the traditional method sparkling wine bottles rest during a secondary fermentation, sitting on the lees.

In the midst of silence and darkness, the wine lies surrounded by the purest talc.

Bubble formation

The bubbles of our traditional method sparkling wines form after a fermentation process,
which follows a first, essential fermentation stage common to all wines. When yeasts feed on sugar, they produce carbon dioxide,
therefore captured in the bottle. In order to develop aromas and finesse, as well as an elegant structure,
our wines are refined for quite a long time.

We let the bottles rest in the talc mines for at least 36 months: at a constant humidity level, right inside the dark core of the mountain.

"Prise de mousse", the foaming process

During this resting stage, effervescence is achieved;
the mark of identity of every traditional method sparkling wine.

The Eli Brut, Eli Pas Dosé and Eli Rosé wines develop their distinctive personalities in the dark tunnels,
dug by hand to quarry the fine and rare “White of the Alps” talc variety.
A strong bond with the quarrying activity, now grown into a sustainable wine industry and a responsible tourism business.

Remuage e dégorgement

Once the fining process is complete, we proceed with the remuage, French for ‘riddling’.
First, we place the bottles upside down. . Then we gradually tilt and twist them, up to a vertical position,
in order to collect the lees sediment, which we later eliminate via dégorgement.
A technique that consists in freezing the neck of the bottle to eject the deposit.

Topping up comes after: we use exclusively wine for the Eli Pas Dosé and Eli Rosè wines; both sugar and wine for the Eli Brut.
At this time, the wine bottles are ready to be sealed using a mushroom cork, a muselet including the incorporated cap and the label.

Right from the heart of the mountain,
organic traditional method sparkling wines to enjoy

Eli Pas Dosé, Eli Brut and Eli Rosé wines: the process, the power of our mountains, the complexity of effervescence.
The remarkable pleasure of the tasting experience found at every sip, in any L’Autin bottle.