FRANCIACORTA DOSAGGIO ZERO “GUALBERTO”
FRANCIACORTA EXTRA BRUT
FRANCIACORTA SATÈN BRUT
FRANCIACORTA ROSÉ BRUT
FRANCIACORTA DEMI SEC
After an initial fermentation in stainless steel vats or barrels, in spring of the subsequent year, the “en tirage” process gives way to a slow second fermentation in bottles according to the traditional Franciacorta method.
After a minimum of 30 months of aging, in contact with the yeasts, the disgorgement stage follows, with the addition of a liqueur produced by us, along with another fining period in bottles for several months. Serve at about 10°C in a large, narrow glass, like the Franciacorta wine glass, in order to detect all the wide range of aromas.