Country and Region:
VSQ Metodo Classico
Grape Varieties :
The Chardonnay grapes are harvested by hand and placed in cases.
On arrival at the winery the entire grape clusters are soft pressed and the primary fermentation of the grape must takes place.
To create the ‘Cuvée’, the different wines from selected vintages and vineyards are then chosen and blended.
To begin the secondary fermentation, Franciacorta is made just like Champagne. The wine is bottled and the ‘Liqueur de Tirage’ (a blend of fine sugar and ‘lees’) is added. The bottle is sealed with a crown cap and then laid down for 18 months. During this period the bottles undergo ‘Remuage’ (rotating 360° and lifting 45°) once a day.
After this period, the tops of the bottles are frozen and the plug is removed. This process is called ‘dégorgement’.
Before the mushroom cork and wire cage are added (all under pressure) the ‘Dosage’ is added and in the case of the Tenuta de Farfalle Brut this is 10 grams per litre.
The official DOCG label is also added along with the final labelling and packaging.