METHOD AND STAGES Even now, the quality of each bottle of wine is still ensured by the Franciacorta method, an ancient art that perfectly combines the latest technology with the skills of local winemakers. Grape harvested by hand in case 10-day periods of August 10-day periods of September Soft pressing of the entire clusters Primary fermentation mosto fiore Cuvée creation Blend of varietiesvineyardsyears Bottling tirage Sugar Lees Metal Plug Horizontal positioning Secondary fermentation Secondary fermentation Saten max 5 atm Brut +5-6.5 atm Ageing Period AT LEAST 18 MONTHS Franciacorta AT LEAST 24 MONTHS Franciacorta Rosé, Franciacorta Satèn AT LEAST 30 MONTHS Franciacorta millesimato, Franciacorta Rosé millesimato, Satèn millesimato AT LEAST 60 MONTHS Franciacorta riserva, Franciacorta Rosé riserva, Franciacorta Satèn riserva Remuage 360° 45° once a day Refrigeration Ice plug Containing the lees Freezing solution Dégorgement Metal Plug Plug Removing Dosage Dose Syrup Fraciacorta Wine + sugar (g/l) UP TO 3 Doesn't dose (natural residue in the wine) UP TO 6 Extra Brut UP TO 12 Brut BETWEEN 12 AND 17 Extra Dry BETWEEN 17 AND 32 Dry BETWEEN 32 AND 50 Demi-Sec Mushroom-shape cork + Wire cage Official DOCG label