Vinification: the whole grapes undergo a very slow and soft pressing. Fermentation occurs at controlled temperature ( 17 - 19 degrees Celsius) with indigenus yeasts, in order to maintain the flavours and the aromas of Franciacorta. After the fermentation, the wine matures in stainless steel tanks. In March and April the wine is bottled, and the process to induce the sparkling takes place. Then the bottles are stored in rooms at controlled temperature ( 12 - 14 degrees Celsius ), for at least 36 months. After that period, the Franciacorta D.O.C.G. Brut presents its particular flavour and aroma, together with the finest perlage. The wine is then ready for the final stages: remuage, dégorgement and labelling.
Alcohol content: 12,5% vol.