Franciacorta Brut Satèn Biologico

Unlike others Franciacorta, the production regulation provide that it can be obtained by only impress of white grapes. The must is obtained through cold fermentation at low temperatures (14/16°C). A second addiction of sugar during the bottoling phase for refermentation (20 gr/lt insted of 24 gr/lt) determines a diffrent formation of the foam with a lower pression in the bottle (5 atm insted of 6 atm). This results as a greater creaminess and smoothness of the wine followed by yeast maturation for at least 24 months. Manual remuage on pupitres and disgorging are carried out manually.