Riccafana Franciacorta Bio Zero Zero

Organic Franciacorta Brut La Riccafana is made with Chardonnay and Pinot Nero grapes which are usally hand-harvested between August and September, brought to the winery and pressed. The company's philosphy consists in separately vinifying parcels with different features. For this reason the winery has controlled temperature steel tanks of appropriate dimensions for this kind of fractioning. The alcoholic fermentation lasts around 15 days at a temperature of 15-17°C. After fermentation the wines stay in the tanks before being assembled, forming the base wine. During bottling, sugar and yeast are then added to start the bottle fermentation which will turn the still wine to sparkling. Following the second fermentation, the bottles rest in the cellar for at least 24 months, allowing the yeast to transfer all those substances that complete the aromas and flavour profile, by softening the wine. After the 24-month refinement the bottles are 'disgorged'; the bottles are opened by making the crown stopper pop out and 5 g/l of sugar are added to the Franciacorta Brut La Riccafana. The bottles are then closed with cork stoppers and packed, ready to be released.