1701 the first biodynamic Franciacorta: the biologic and biodynamic choice as approach to wine-making and life philosophy

24/05/2017 - The re-discovery of the value of life and the passing of time, agriculture which the origin of everything, the spontaneity and the non forced growth: the Biologic and Biodynamic choice.
The grape harvest is rigorously by hand, with a careful selection of the grapes.
The Pressing: the soft gentle method allows to obtain only the nectar of the pulp.
The Fermentation: the use of local yeasts is privileged, there multiplied through pied de cuve, which is a measure of nutrients, sugar and yeasts. Each vineyard is fermented in separated steel tanks.
The wise assembling of the wines coming from the first fermentation, the result of separated wine-makings
The Draught: it is made some months after the grape harvest. The wine is bottled and it is ready for the second fermentation, the one that gives birth to the bobbles.
To activate the so called "foam taking", as a draught liqueur, privileging the use of our must preserved during the grape harvest.
The Refining: the euphoria taken from the foam ends, during that the yeasts have transformed sugar and alcohol in carbon dioxide, now it's time to refine. The autolysis if yeasts which dissolve releasing perfumes and tastes. The bottles rest for 30 months at least.

Articolo tratto da: OIP Editorial Department