| Origin |
Camignone di Passirano (BS) |
| Soil composition |
Flat and undulations inside the morainic, of medium fertility, loose, with skeleton of medium depth. |
| Harvest |
Manual harvesting in boxes from 18 August to 4 September. |
| Vinification |
Only the Flower (the first fraction of 50% juice) was destined for Franciacorta EBB. The primary fermentation took place in small oak casks (225 lt), which housed the wine for five months, until the following spring. Assembly and bottling with "tirage syrup" precede stacking for re-fermentation in the bottle. |
| Ageing |
The stacked bottles remain for at least 36 months in the premises of our seventeenth-century cellars before the "remuage". Afterwards, the mushroom-shaped cork and the cage are blossomed and dosed with "Extra Brut". A minimum of six months of further refinement is finally necessary before placing this Franciacorta on the market. |