Ageing

WHEN A WINE IS RESTING, IT'S ACTUALLY WORKING.

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IT TAKES 18 MONTHS TO 10 YEARS TO DISCOVER ITS TRUE NATURE.

When the yeasts have finished consuming the sugars, the true ageing period begins. It all takes place in our historic cellar, a place with no direct light and with a controlled temperature of around fourteen degrees.

During the ageing period the wine never stops refining its sensory qualities and its perlage. Franciacorta regulations provide for at least eighteen months of ageing, but for the most prestigious Berlucchi lines, such as the Riserva Palazzo Lana, the process lasts as long as ten years.

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01
CULTIVATION
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02
HARVEST
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03
PRESSING
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04
FIRST FERMENTATION
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05
CREATION OF THE CUVÉE
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06
BOTTLING
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07
AGEING
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08
REMUAGE
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09
DISGORGEMENT
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10
BOTTLE
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