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Franciacorta DOCG is a spumante (sparkling wine) produced using the traditional method, with refermentation in the bottle, to guarantee the quality of every single bottle produced.READ MORE
The various stages of production that allow only the three grapes permitted by the DOCG (Chardonnay, Pinot Noir, Pinot Blanc), to become Franciacorta.
The harvest, which usually takes place from the first/second ten days of August, is rigorously done by hand into 18 kg plastic food boxes in order to preserve each bunch intact.
Soft and with the whole bunch, performed by pneumatic presses.
The first must obtained from the pressing begins its process of alcoholic fermentation by means of selected yeasts, made to work at controlled temperatures.
Once the alcoholic fermentation is finished, next comes a first period of ageing in the tank.
In the winter following the harvest, the winemaker tastes the spumante bases and assembles combinations from among the different varieties, vineyards and vintages.
With the arrival of spring, the various cuvées are prepared for the bottling stage. In this stage, sugar and selected yeasts are added, and the wine is bottled and sealed with a crown cap.
Inside each bottle a second fermentation takes place, which leads to an increase in alcohol content and the formation of the long-awaited bubbles, which remain trapped by the crown cap.
At the end of this refermentation a spumante is obtained, and inside the bottle there is a pressure of about 6 atm for the Brut and 5 atm for the Saten.
Franciacorta, to be called such, must remain in contact with the yeasts for a minimum of 18 months. For Franciacorta Rosé and Saten, a minimum of 24 months, 36 months for the Millesimato, 60 months for the Reserve.
After the ageing period, the bottles begin the remuage stage, which involves the bottle being rotated 1/8 of a turn each day, on wooden racks called pupitres, to ensure that the deposit which accumulated on the base of the bottle during ageing progresses to the neck, to be removed in the next step.
Dégorgement or disgorgement consists of removing the crown cap and removing the sediment which has accumulated in the neck of the bottle during the remuage stage.
These operations are always performed during Dégorgement.
During the dégorgement, in fact, as well as removing the sediment, a small amount of wine is lost, which is replaced by the liqueur d'expédition.
Then the cork and the muselet (wire cage) are put in place.
The bottles are labelled, have the state seal affixed to them, and are then boxed.
Region producing DOCG spumantes, unique in the world and the pride of Italy.
Brut - Extra Brut - Satèn - Rosé
We produce Italian products of excellence, in Franciacorta.