Soft pressing of whole grapes by pneumatic press. The first fermentation takes place in stainless steel tanks at controlled temperature after the addition of selected yeasts.
Between the end of August and early September. Grapes are harvested by hand in small crates in the coolest hours of the morning.
Generally after 24 months when aging has given reached the required characteristics disgorging is carried out by priming with of Liqueur d’expedition; at the end the Brut is around 5-6 g/l of sugar. After refining in the winery for three months, Franciacorta Brut DOCG is ready for shipping and tasting.