Grapes are pressed with rigorous attention to their remaining whole. The must is fractioned. The first fermentation is at controlled temperature in steel tanks.
the curve destined to become Brut Nature is chosen from the most pleasing and elegant wines of that vintage and is bottled in spring in the months of April or May. Only after 20-24 months is it subject to Remuage.
Brut Nature has a resisidual sugar level of about 1-2g/L. After resting in the winery for about three month, the Franciacorta D.O.C.G Brut Nature dressed up ready for delivery.