The traditional method or secondary fermentation in bottle is the classic method of producing Champagne and the best sparkling wines in the world such as the bollicine of Franciacorta. The grapes are soft crushed to obtain free-run juice for the production of Franciacorta base wines: still wines usually with a crisp to high acidity and moderate alcohol. The first fermentation of base wines occurs in old oak casks or, more frequently, in temperature-controlled stainless steel vats. In spring time a cuvée, a blend of Franciacorta base wines, that in the case of non-vintage wines is usually from different vintages, is selected through meticulous tastings in order to achieve the qualities which represent the imprint of each winery.

Before bottling, a small proportion of liqueur de triage, a syrup of sugar, active yeasts and clarifying agents, is added to the wine in the bottle in order to encourage a slow natural second fermentation which generates carbon dioxide, increasing pressure inside the bottle to five or six atmospheres and a deposit.

The sealed bottles are stored in the cellar on horizontal racks, where they remain for as long as necessary to obtain the various types of Franciacorta. During maturation in the bottle, a process called yeast autolisys takes place: this is when the dead yeast cells break down giving Franciacorta wines their distinctive flavours, aromas and complex notes of yeast, bread and biscuit typical of sparkling wines.

The next two stages designed to facilitate the removal of the sediment in the bottle are the riddling, also known as remuage, and the degorgement. By the end of riddling, in which the position of the bottle is altered from the horizontal plane to the upside-down vertical position, a deposit of dead yeasts forms in the neck of the bottle, which will then have to be removed during disgorgement.  Bottles are placed neck down in a brine solution that causes a plug of ice to form, trapping the dead yeast, which is then ejected under the pressure released on removing of the crown cork. Inevitably, during disgorgement a small amount of wine is lost. Therefore, a mixture of wine and sugar solution known as liqueur d’expedition is added. Except for Franciacorta wines without dosage, where only wine is used  to top up the level in the bottle, for the other types a syrup of Franciacorta base wine with sugar is added. Extra Brut, Brut, Extra Dry, Sec or Dry, Demisec are the terms used to describe the sweetness or dryness of sparkling wines reflecting the total content of sugar of the finished wine.

In particular, non vintage Franciacorta requires a minimum of 18 months fermentation and maturation in bottle before disgorgement; non vintage Satèn and Rosé at least 24 months, whereas for vintage Franciacorta the time spent on the lees is expected to be at least 30 months and for Franciacorta Riserva 60 months.

traditional method, secondary fermentation in bottle, cuvee, liqueur de triage, maturation, yeast autolisis, riddling, remuage, desgorgement, liqueur d’expedition, extra brut, brut, extra dry, sec or dry, demisec

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Last updated 603 days ago by sissa