Bottling

OUR TIME HAS COME AT LAST, SAY THE BUBBLES.

06

WHEN YEAST MEETS SUGAR, IT'S PARTY TIME FOR BUBBLES.

The selected cuvée is bottled with the addition of yeasts and a precise amount of sugar, then the bottles are immediately closed with a special crown cap. At this point the second fermentation begins: the yeasts feed on the sugar and create carbon dioxide, or the perlage. And our bubbles finally come to life.

CURIOSITIES.
Did you know why sparkling wine bottles are thick and heavy?
Did you know why sparkling wine bottles are thick and heavy?

A Franciacorta bottle is a living place, and home to a series of adventures over the course of many months: it is overturned, its neck is frozen, it is uncorked, then re-corked. No wonder these bottles have to be strong and sturdy. But above all, let’s not forget that inside a bottle of Franciacorta the pressure reaches 6 atmospheres, almost three times the pressure of a car tyre. That’s why they are so thick and heavy.

DISCOVER THE NEXT STEP
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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