Gentle pressing of whole grapes and subsequent with fractioned separation of the musts.
The first fermentation takes place in stainless steel tanks, after which frequent batonnage are carried out.
The cuvèe takes place just before tirage, which generally happens between April and May.
Foam formation and wine maturation on stacks can vary from a minimum of 24 months to 36 months after foam formation depending on the year.
When the Satèn has reached the desired maturity, “Liqueur d’expedition”, prepared with vintage wines, is added for disgorging. This wine is only produced in the “Brut” version and contains a sugar residue of aproximately 6-7 g/l. After refining in the winery for three months, the Franciacorta Satèn DOCG is bottled and ready for shipping.
Period of time left on the yeasts
0,375l – 0,75l – 1,5l