Franciacorta

Bio-culture is not a prerogative of only fruit-growers or anyone in agriculture who is tempted not to use antiparasitic chemicals: wine also becomes a biological product when using viticulture (natural vinegar, copper, sulfur, etc.) in viticulture .); After decades of agro-pollution, there is a wise consciousness of food that leads us to discover the fragrances of a good healthy and genuine wine and, as the doctors say, it is good for the heart.

The wine is alive, it is in ferment because it is an organic compound, it contains bacteria, yeasts, microorganisms and must be in a suitable, dry, well-ventilated place, with a temperature, as it would be said, as a true cellar, absent from odors of substances And materials that can affect the fragrance of wine: fertilizers, herbicides, fuel, insecticides for agriculture, vinegar etc. The bottles also need dark and fresh natural and generally the best cellars, are slightly inclined and turned to the north. So Franciacorta is not just a classic story, but the progress of a production history.

Fertilize, irrigate, prune, 'fix' the soil from irregularities, analyze the most suitable natural fertilizers to the ground or against parasites and insects, choose the most suitable supports for the vine to grow horizontally or upwards or otherwise ; The geometries of vineyards can therefore vary depending on the difficulty or opportunity offered by the ground. Water plays a vital role, as well as solar exposure and temperature, wind and latitude.

But it is always the peasant man, in the end, albeit with the help of technologies and new biological knowledge, to choose the time and the means and means for obtaining an abundant vintage of quality. At full maturation of the acorn, it is possible to harvest (a bit early for the white grapes and a little delayed for the red ones). It is from the harvesting of the grapes that begins the process of vinification, which continues with pressing and ends with the alcoholic fermentation, which is the biochemical process through which the sugars and the water of the acino become alcohol and carbon dioxide; The obtained must is transferred to the barrel or tub which must be filled to ¾ because during fermentation the must increases by volume; The environment that holds the fermentation tanks must not have a temperature higher than 18 degrees and the duration of the fermentation varies and is around 7-14 days. What is left of winemaking, pomegranates and lees, are still excellent winery for distillers. The choice of oak barrels or stainless steel containers depends on the type of wine: here they will rest until the fermentation process is over and it is at this point that wine becomes vulnerable to air counts and the management of the wines Closures must be extremely professional: if the wine falls into the containers it absolutely must be restored to its level. The wine will still be two or three or more in transit to purity, very delicate operations that must be carried out with competence before bottling, the decisive stage where the choice of the date has discussed whole generations of winemakers, and then to the horizontal storage of Bottles.