{"id":232162,"date":"2022-09-21T14:52:09","date_gmt":"2022-09-21T14:52:09","guid":{"rendered":"https:\/\/www.corteaura.it\/our-method\/"},"modified":"2022-09-21T14:55:24","modified_gmt":"2022-09-21T14:55:24","slug":"our-method","status":"publish","type":"page","link":"https:\/\/www.corteaura.it\/en\/our-method\/","title":{"rendered":"Our Method"},"content":{"rendered":"

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Il Our Method<\/h1>\n

<\/h5>\n

the craftsmanship<\/h3><\/div>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>
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The Classic Method<\/h2>\n
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Champenoise<\/h5>\n<\/div>\n<\/div>\n
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Guyot Method<\/strong><\/p>\n

Guyot is a type of training system that is particularly suitable for hilly terrain, which is usually not very cool and not very fertile. Thanks to pruning, it improves the productive characteristics of the plant. But how does vine pruning take place?<\/p>\n

The principle on which Guyot method pruning, to be carried out in mid-winter, is based is to remove shoots that have already borne fruit, replacing them with those that developed the previous year. Three cuts can be recognised in this operation, which are conventionally called: past, present and future.<\/p>\n

 <\/div>\n\t\t\t<\/div>\n\t\t\t<\/div>

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Past cutting<\/strong> consists of removing the two-year-old shoot, i.e. the one that has already produced. This is replaced by another, one-year-old shoot that has grown on top of the stump.<\/p>\n

The present<\/strong> one consists of cutting the shoot that is to produce. This, usually 6-12 buds, will then be stretched horizontally.<\/p>\n

Finally, there is the cut of the future<\/strong> which has the function of creating the new spur of 1-2 buds. This, the following year, will provide new shoots from which it will be decided which will be destined to produce.<\/p>\n

Each year, the same procedure is repeated.<\/p>\n

There are also variants of the Guyot, which is why it is called simple. Of these, the most common is the double Guyot, characterised by two fruiting shoots rather than one.<\/p><\/div>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>

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The Harvest<\/h2>\n
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Selecting and harvesting<\/h5>\n<\/div>\n<\/div>\n
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The harvest process begins with the selection of the best bunches of grapes, respecting their natural ripening times.<\/div>\n\t\t\t<\/div>
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Transfering<\/h2>\n
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the production process<\/h5>\n<\/div>\n<\/div>\n
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The harvested grapes are placed in sterilized crates and transferred to the cellar.<\/div>\n\t\t\t<\/div>
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Selecting<\/h2>\n
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the production process<\/h5>\n<\/div>\n<\/div>\n
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The bunches are unloaded onto a conveyor belt that takes them to the press.<\/div>\n\t\t\t<\/div>
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Pressing<\/h2>\n
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the production process<\/h5>\n<\/div>\n<\/div>\n
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The grapes are pressed softly with only light crushing in the early stages. The force is then gradually increased\u2014but not excessively. Corte Aura uses only the juiciest part of the grape, but this does not imply waste: the unused part is sent to local distilleries that make fine spirits from it.<\/div>\n\t\t\t<\/div>
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First Fermentation<\/h2>\n
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metodo classico - champenoise<\/h5>\n<\/div>\n<\/div>\n
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The refrigerated tanks receive the must, to which the yeasts are then added to allow the \u201cfirst\u201d fermentation to take place.<\/div>\n\t\t\t<\/div>
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The Second Fermentation<\/h2>\n
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metodo classico - champenoise<\/h5>\n<\/div>\n<\/div>\n
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Once the first fermentation is complete, the best cuv\u00e9es must be selected for our different typologies. The wine is then bottled, with the addition of sugar and yeast that triggers the \u201csecond\u201d fermentation\u2014this time, within each individual bottle.<\/div>\n\t\t\t<\/div>
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Second Fermentation In The Bottle<\/h2>\n
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metodo classico - champenoise<\/h5>\n<\/div>\n<\/div>\n
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The slower and longer the second fermentation is in the bottle, the better the wine will be.<\/div>\n\t\t\t<\/div>
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Ageing on the Lees<\/h2>\n
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metodo classico - champenoise<\/h5>\n<\/div>\n<\/div>\n
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The law stipulates a minimum of 18 months for Brut and a minimum of 24 months for Sat\u00e8n, starting from the date of bottling. Corte Aura, in deference to the turtle philosophy, has decided to double these times.<\/div>\n\t\t\t<\/div>
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Remuage<\/h2>\n
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metodo classico - champenoise<\/h5>\n<\/div>\n<\/div>\n
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The bottles are rotated by means of pallet turners, the pupitres also being a lovely romantic memory!<\/div>\n\t\t\t<\/div>
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Disgorging<\/h2>\n
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After many long months, at the end of the \u201cageing of the lees\u201d process, the bottles are uncorked, to remove the residual yeast.<\/div>\n\t\t\t<\/div>
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Bottling<\/h2>\n
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The bottle is finally labelled and receives the state seal as a guarantee of origin and quality.<\/div>\n\t\t\t<\/div>
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Discover<\/h2><\/div>\n\t\t\t<\/div>
\n\t\t\t\tThe Company<\/a>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":231869,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-232162","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nOur Method - Corte Aura<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.corteaura.it\/en\/our-method\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Our Method - Corte Aura\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.corteaura.it\/en\/our-method\/\" \/>\n<meta property=\"og:site_name\" content=\"Corte Aura\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Corteaura\/\" \/>\n<meta property=\"article:modified_time\" content=\"2022-09-21T14:55:24+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.corteaura.it\/wp-content\/uploads\/2022\/05\/DSC_1915_compressed.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1600\" \/>\n\t<meta property=\"og:image:height\" content=\"1065\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"18 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.corteaura.it\\\/en\\\/our-method\\\/\",\"url\":\"https:\\\/\\\/www.corteaura.it\\\/en\\\/our-method\\\/\",\"name\":\"Our Method - 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