||White sparkling classic method brut
||The grapes are pressed with a press penumatica subject to very soft. During the fermentation the musts are separated into two categories: juice, which has the best characteristics and is used for the production of Franciacorta and must of second pressing which is not to be bottled. The alcoholic fermentation is carried out in stainless steel vats at a controlled temperature between 16 and 18 ° C. Each vineyard is vinified separately from the others and this division is maintained until the spring following the harvest when, after the careful tasting, the wines of different vineyards is blended and bottled in a cuveè for fermentation.
||Maturation in contact with yeasts: 36 months.