The vinification
OUR WINERY
The vinification
OUR WINERY
THE WINERY
Our winery is located in Cazzago San Martino. Here we dedicate ourselves to the vinification of our Franciacorta wines with passion and dedication. Since the beginning we decided to invest in innovative, technological and efficient equipment. In particular, we know how important the pressing of the grapes is in order to obtain a high-quality must and wine, for this reason in our cellar you can find a Willmes Sigma press. It has many advantages compared to a traditional press, among them:
- 50% less pressure on the grapes thanks to the double membrane technology, fewer rotations and fewer pressing cycles.
- Gentle grape processing results in only 2% lees, so net juice yield and must quality are greatly increased.
- Vertical must draining channels allow for a more natural descent of the juice, maintaining the quality characteristics unaltered.
In addition, all tanks are made of steel, they are thermo-conditioned and insulated. This allows us to have not only a better control of the wine temperature, but also a great energy saving in storage.
THE WINERY
Our winery is located in Cazzago San Martino. Here we dedicate ourselves to the vinification of our Franciacorta wines with passion and dedication. Since the beginning we decided to invest in innovative, technological and efficient equipment. In particular, we know how important the pressing of the grapes is in order to obtain a high-quality must and wine, for this reason in our cellar you can find a Willmes Sigma press. It has many advantages compared to a traditional press, among them:
- 50% less pressure on the grapes thanks to the double membrane technology, fewer rotations and fewer pressing cycles.
- Gentle grape processing results in only 2% lees, so net juice yield and must quality are greatly increased.
- Vertical must draining channels allow for a more natural descent of the juice, maintaining the quality characteristics unaltered.
In addition, all tanks are made of steel, they are thermo-conditioned and insulated. This allows us to have not only a better control of the wine temperature, but also a great energy saving in storage.
SOME NUMBERS
Currenti production
Production target
Cellar surface
SOME NUMBERS
Current production
Production target
Cellar surface
WE LOVE CHARDONNAY
We love the elegance and delicacy of Chardonnay, we believe it is
the finest expression of the classic method. We want to reflect precisely these sensations in all our wines. This is why Pietraluce style means pure Chardonnay. Our Franciacorta wines are made exclusively from this grape variety, with the obvious exception of the Rosé.
Another distinguishing feature of our Style is the low dosage of sugar, which, combined with long ageing, guarantees authenticity and expressiveness.
THE METHOD
The grapes are pressed with a soft press, resulting in a very clean must. We transfer the must into thermo-conditioned tanks. Lowering the temperature of the wine allows us to control the development of unwanted bacteria, so we use as little sulphites as possible.
We add selected yeasts to the must, which transform sugar into alcohol. We obtain the base wine, which matures in inert steel tanks and only a small part (5 %) in wooden barrels, destined for the most prestigious wines. In spring we clarify the wine with natural clay and isinglass products and stabilise it by cooling, we do not add any chemical additives. At this point we create the cuvées.
During the ‘tirage’, we bottle our cuvées integrated with sugars and yeasts to start the second fermentation in the bottle. The bottles age on the lees for a long time. At the end we disgorge the yeast, add the liqueur and cork.
THE METHOD
The grapes are pressed with a soft press, resulting in a very clean must. We transfer the must into thermo-conditioned tanks. Lowering the temperature of the wine allows us to control the development of unwanted bacteria, so we use as little sulphites as possible.
We add selected yeasts to the must, which transform sugar into alcohol. We obtain the base wine, which matures in inert steel tanks and only a small part (5 %) in wooden barrels, destined for the most prestigious wines. In spring we clarify the wine with natural clay and isinglass products and stabilise it by cooling, we do not add any chemical additives. At this point we create the cuvées.
During the ‘tirage’, we bottle our cuvées integrated with sugars and yeasts to start the second fermentation in the bottle. The bottles age on the lees for a long time. At the end we disgorge the yeast, add the liqueur and cork.