| Harvest |
By hand, with crates. The whole bunches are slowly and gently pressed. |
| Vinification |
Fermentation and ageing in small Allier oak barrels. During March and April, the wine is bottled for the second fermentation. |
| Ageing |
The bottles are stacked in ageing rooms at 12-14°C for at least 36 months. After this period, the Franciacorta Satèn takes on its characteristics of perfume, flavour, and a very fine perlage. |