Sullali is a new way of seeing Franciacorta. It arose from the idea of creating a product that fully reflects the quality of an extraordinary area. The reinterpretation in a modern vein of the Ancestral Method allows this Franciacorta to bottle ferment using the residue sugars coming from the first fermentation. Sullali is made with carefully selected grapes, from which only the must produced with the softest crushing is taken. After being fermented the first time and maturing in steel tanks, Sullali is bottled with yeast that is specific for refermentation, without adding extra sugar. 24 months of ageing are necessary to obtain the distinctive characteristics of this Franciacorta. When disgorged, a small amount of liqueur d’expedition is added, produced with a part of the original wine, to give an Extra Brut version of the product and keep the fresh, citrussy notes that define Sullali unchanged.