The clusters were gently pressed in a pneumatic press, and the first and second fractions were kept separate. After a 12-hour gravity settling at 13°C, the must was inoculated with cultured yeasts and the wine was fermented, part at controlled temperatures in stainless steel, part in oak barrels, and then went through malolactic fermentation. The cuvée was assembled in March 2008, the liqueur de tirage added and the bottles capped; then the bottles were laid down for the prise de mousse.
The tiered-up bottles remained in our 17th- century cellars for almost 14 years before riddling. The sediment was then removed and they were given the Pas Dosé-style liqueur d’expedition, then corked and wired. This Franciacorta then rested in the bottle some months before release.
Component grape varieties
Chardonnay, Pinot Bianco e Pinot Nero.
Vineyard location and exposure
In our vineyards facing east-southeast.
Undulating terrain in a glacial-origin bowl, with loose soils of medium fertility, with medium-deep gravel-pebble mixture
Yeld per hectare
85 quintalsof grapes/hectare = 55 hectolitres/ hectare.
Hand picking into small boxes, during the last ten days of August 2007.