Soft pressing of whole grapes by pneumatic press. The first fermentation takes place in stainless steel tanks at controlled temperature after the addition of selected yeasts.
The cuvee, a blend of the vinified grapes from the winery’s different vineyards is made just before tirage which usually takes place in april and May.
Generally after 18-24 months when aging has given reached the required characteristics disgourging is carried out by priming with of Liqueur d’expedition; at the end the Brut is around 5-6 g/l of sugar. After refining in the winery for three months, Franciacorta Brut DOCG is ready for shipping and tasting.
0,75l – 1,5l – 3l