||White sparkling classic method pas dosé
||Calino di Cazzago San Martino - Brescia
||The best exposed grapes from the oldest vineyards arrive in the winery in a maximum time of 2 hours, soft pressing of whole grape, for Franciacorta is used only the juice of the first pressing. Reduction of temperature of the must at 14°C settling tank for 18/24 hours, temperaturecontrolled fermentation in stainless steel with selected yeasts.
||Part of the must ends its fermantation in barrique and is aged for about 8 month. In spring it is assembled 2 batches of base wine and proceed to the cold stabilization with a slight clarification and filtration.