||White sparkling classic method brut
||By hand in small crates, very slow and soft pressing of whole bunches.
||Fermentation without contact with the skins controlled in purity at 17-19 ° C with indigenous yeasts in order to keep the flavor and aromas of Franciacorta intact.
||In stainless steel tanks. In the months of March and April, the passage in the bottle is made for frothing. The bottles are stacked in refining rooms at controlled temperatures (12-14 ° C) for at least 36 months. After this period, Franciacorta Brut D.O.C.G. "Millesimato" takes on its characteristics of fragrance and flavor and with very fine perlage. Then we move on to the final phase of remuage, dégorgement and clothing for shipping.