Metodo Classico Brut

Harvest: The grapes are harvested by hand in the second week of August using small wooden boxes. Each bunch is carefully selected by removing any grapes that are not perfectly intact.
Vinification: The maceration of the skins with the must is carried out at 10°C for 24 hours, then the complete extraction of the must is carried out. The decantation and fermentation in small stainless steel containers are thermo-guided at a temperature of 12°C. Subsequently the wine rests on its lees in small steel containers until the following spring.

Elaboration: Second fermentation in the bottle.

Refinement: In the bottle on the lees for at least 12 months.

The history of Vigneti Radica goes back to the 1950’s when the late grandfather Rocco (known in the village as Zi’ Rock) established his first wineyard in Tollo. Rocco believed strongly in the potential of Abruzzo’s wine, and was one of the founders of the farmers’ cooperative established in Tollo to produce local wine.

Rocco’s son Antonio worked next to him in the vineyards throughout his youth, and learned the secrets of winemaking. In 2009 Antonio with his sons, Giacomo and Rocco Jr, established their own family winery to create great wines from the Radica vineyards and to share this passion with enthusiasts of good wine.

Their winery has a local nickname – Li Ture, which means ‘The Bull’ and to be loyal to the tradition they proudly chose this strong animal to be the symbol of Vigneti Radica.