Only the free-run must (the first part of the juice) went into Franciacorta EBB.The primary fermentation was carried out in small 225-litre French oak barrels, where the wine matured for five months, until the following spring. The cuvée was assembled and the wine was given the liqueur de tirage for fermentation in the bottle and subsequent maturation.
The tiered-up bottles remained in our cellars for a minimum of 36 months before riddling. The sediment was then removed and they were given the Extra Brut-style liqueur d’expedition, then corked and wired. This Franciacorta then rested in the bottle a further six months before release.
Component grape varieties
Vineyard location and exposure
In our estate vineyards with east-southeast exposure.
Level and slightly undulating terrain in loose morainic soils of medium fertility, with medium-deep gravel-pebble mixture.
Yield per hectare
80 quintals of grapes/hectare = 52 hectolitres/hectare.
Hand picked into small boxes, from 23 to 31 August.
Year first produced
0.75 L (900)