| 收成 |
Handmade in small crates, very slow and soft pressing of whole bunches. |
| 釀造 |
Fermentation without contact with the skins controlled in purity at 17-19 ° C with indigenous yeasts in order to keep the flavour and aromas of Franciacorta in tact. |
| 陳年 |
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 flavour and with very fine perlage. Then we move on to the final phase of remuage, dégorgement and clothing for shipping. |