Production Method

As from the disciplinary, Franciacorta is produced exclusively from Chardonnay, Pinot noir and Pinot blanc.
The production of maximum 10.000 kg of grapes per hectare confirms a great quality of the products right from the vineyard.

The harvest is done exclusively by hand and the grapes are placed in small boxs so that they can reach the winery in its integrity. Here the harvest of each vineyard is kept separated from the others and is vinificated separately.
From each soft squeezing, the must is obtained which is then kept in stainless steel tanks.

The Spring after, the basis of Franciacorta, also of different vintages, are selected and mixed on the basis of careful tastings, in order to determine the characteristics that each producer wants to give to its cuvée.

Draught and Refinement
With the phase of draught, to the embottled wine is added a syrup of sugar and active yeasts.
The period of time can even be longer: the Franciacortas Majolini in fact undergo a slow refermentation in bottle that goes from a minimum of 30 months for the bruts, to 120 months for the riserve.
The natural rifermentation develops within the bottle carbon dioxide, with a consequent pressure increasement until the reaching of 5/6 atmospheres. It is right during this period that the wine refines its own aromatic complexity and its own sensorial profile.

During refinement on the walls of the bottle a deposit of the yeasts is formed, that once the refinement process ends, it is eliminated. The bottles, in the last phase of the process of refinement, are deposited on inclined surfaces (the pupitres). Placed here by the neck in ogival holes, the bottles are progressively rotated and inclined until an almost vertical position. This process (called remuage), lasts about ont month and determines the detachment of the yeasts from the walls of the bottle and their thickening in proximity of the cap. Once all of the sediment is gathered on the cap, the degorgement takes place.

The bottles in vertical position are partially immerged in a refrigerating solution that determines the formation in the proximity of the bottle’s neck, of an iced residue that inglobe the yeasts. With the opening, the pressure inside of the bottle is so much that the cap and the iced residue are naturally expulsed, with a minimum loss of pressure and wine.

Embottlement and packaging
The restoration of the level in the bottle can happen both with the introduction of wine alone, in the case of non dosed Franciacortas (pas dosé, pas opéré, nature, dosage zéro), and with the adding of the dosage syrup (composed of basic Franciacorta wine, also vintage, and sugar). The sugar content of the liqueur also determines the type of taste of Franciacortas (Extra Brut, Brut, Extra Dry, Sec, Dry, Demisec). Through the dosage, the producers personalize their Franciacortas.
The bottles are closed with the classic mushroom marked with the word Franciacorta, tightly anchored to the bottle with the typical cage made of wire.

Once the packaging is finished, before the commercialization on each bottle is applied the paper ban, released by the Ministry for the Agricultural Politics for the DOCG wines.The paper ban is given to the producers of the Consortium for the tutelage of the Franciacorta by proxy of the Chamber of Commerce of Brescia, that release the final certificate mandatory for the designation of the Franciacorta DOCG. On this seal are printed the words Franciacorta Denominazione di Origine Controllata e Garantita, a number of progressive series, the indication of the bottle’s capacity, and the logo “F” of the Consortium.

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