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Franciacorta

Method

Our winery is a monument to the ancient tradition of REMUAGE.

Here rest over a million bottles of Franciacorta DOCG, which benefit from the best isothermal conditions thanks to the natural temperature of the underground. Each one of them, carefully arranged by hand in stacks, rests for at least 3 years on the lees in the dark and silence, undergoing a refermentation and evolution process that will give complexity, length, and extreme finesse to a bewitching and persistent perlage.

Hand riddled

At this point, the bottles are taken out of the huge niches and, again by hand, placed on racks (pupitres) horizontally, taking care to leave the residue of the lysed yeast cells downwards before starting the long work that will last about 14 days.
From the horizontal position, every day, each bottle is rotated by 1/8 of a turn to dislodge the yeast from the bottle's belly and is slightly lifted to advance the yeast towards the neck of the bottle, until it reaches the vertical position, which will see the yeast collected at the tip. Only at this point will disgorging begin.

It is in the perfect fusion of past and present that Villa Franciacorta's philosophy comes to life

A production that proudly uses patented indigenous yeasts on all its base wines, which cannot overlook constant monitoring and meticulous study of their performance. This is made possible thanks to the presence of faculty members from the Microbiology and Enology Department of the University of Florence during harvest and bottling, supporting cellar masters Alessandro Gobbetti and Chiara Buongiorno, as well as external consultant, Angelo Divittini

Geometry of wine

In the aging galleries, the racks and walls of meticulously stacked bottles, following a game of interlocking patterns, create an almost artistic perspective in the cellar. The regular and precise geometries repeated throughout the space create concrete paintings that combine the classicism of traditional methods with the modernity of the overall approach, resulting in a kind of constantly evolving "Wine art."
While remuage and degorgement mark the traditional phase of the winemaking process, the analysis of grape parameters and yeast population represent the innovative phase.

Over the years we have developed our own method

We apply the knowledge gained from experience and continuous study, as well as our deep understanding of what this unparalleled terroir can offer, while keeping a close eye on what new techniques can bring to the table, all in the service of consistently improving wine quality while respecting its history and identity.

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Environmental

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