SOIL COMPOSITION: Alluvional morain soil of early origin with an extremely sandy structure and very frequent presence of morain stones.
VINE: Village of Cazzago San Martino.
EXPOSURE AND HEIGHT: South-west exposure with light slope, 230 meters above sea-level.
HARVEST TIMING: Between the end of August and early September. Grapes are harvested by hand in small crates in the coolest hours of the morning.
VINIFICATION: 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.
FOAM FORMATION: 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.
DISGORGING: Generally after 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.