Franciacorta Satin, DOCG, Metodo Classico, Ferghettina, 12.5%, 0.75l

Product detailed description

Franciacorta Satin hides the elegance and creaminess that are the expression of the best and finest vineyards on the estate. For the cuvee of this Franciacorta, we select Chardonnay from 20 different vineyards located in the 6 municipalities of Franciacorta. Whole grapes are pressed using a pneumatic press under very gentle pressure. During vinification, the must is divided into two fractions: the must from the first pressing, which has the best quality characteristics and is used to make Franciacorta, and the must from the second pressing, which is not used for bottling. Alcoholic fermentation takes place in steel tanks at a controlled temperature of 16 to 18 °C. The basic wine lies in tanks until the spring following the harvest.

Why do I like it?

Lovers of fuller creamy wines with traditional aging method will appreciate it. 

Difference between Prosecco and Franciacorta? 

In Italy there are three important areas for the production of sparkling wines, this is the very widespread Prosecco DOC or Prosecco DOCG area. Further, the lesser-known area is Trento DOC with its traditional sparkling wine production, and the more important area is Franciacorta DOCG. The main difference between these products is the production technique, the area of ​​vine production, the variety. 

In the production of Prosecco DOC or Prosecco DOCG, the so-called The Charmat Martinotti method. In this method, the wine is transferred from its first fermentation vessel (stainless steel tank) to another closed pressure tank, where it undergoes secondary fermentation in order to obtain bubbles. It is then bottled and sold. The result is a wine that is lively, fresh.

On the other hand, Franciacorta is made in the same way as they use in France to make champagne. Franciacorta, known as the Champenoise method, or traditional method, adopts the bubbles by allowing secondary fermentation in the bottle. During this fermentation, the carbon dioxide produced is absorbed into the wine, instead of escaping, as when fermentation takes place in tanks,  the bubbles that we fell in love with in Champagne are created. This process also usually means that the wine is dry; with a yeasty and less fruity character than its Prosecco counterpart. This aging "sur lie" is what many say that wines made in this way are more complex. Another significant difference is the grapes used to make each of the wines.

In Prosecco, the grape is Glera, a white grape that is grown in the

Franciacorta, on the other hand, prefers to use Chardonnay, Pinot Noir and Pinot Blanc, the grapes used to make champagne. 

Franciacorta is the name of the wine and the name of the region where it is produced. It's a warmer region than cool Champagne, so the grapes are riper and fuller, resulting in a wine that doesn't have the same flavor or minerality as Champagne. 

The final difference between the two sparkling wines is how long each was made. While Prosecco has been produced for hundreds of years, Franciacorta has only been around for a little over fifty years, the wine was first made in 1961.

•  What varieties are allowed for Franciacorta wines:  CHARDONNAY, PINOT NERO, PINOT BIANCO (MAX. 50%), ERBAMAT (MAX. 10%) 
• When are the varieties harvested for the production of Franciacorta wine: FROM 10. 8 -  UNTIL 10.9. 
• Procedure for the production of Franciacorta wine: followed by gentle pressing of the grapes - first fermentation of the must in a stainless steel tank - assemblage (cuveé) of permitted varieties and vintages - bottling, selected yeast is added to the bottles and the bottle is corked with a beer stopper, the bottle is stored in a horizontal position.  Secondary fermentation takes place in the bottle, where O2 is released. There is an increase in pressure. 
• For the Satén product, the pressure in the bottle is 5ATM
• Francaciacorta is divided according to age: min 18 months Franciacorta designation, min 24 months Franciacorta Rosé, Franciacorta Satén designation, min 30 months Franciacorta Millesimato, Franciacorta Rosé Millesimato, Franciacorta Satén Millesimato, min 60 months Franciacorta Riserva, Franciacorta Rosé Riserva, Franciacorta Satén Riserva 
• Conditions for rotation of the bottle during maturation, it starts with the neck at an angle of 90° and over time moves on the angle and at the same time the bottle rotates around its axis 360°, the rule is that 1/8 of the way in 1 day
• Freezing the beer stopper and the neck of the bottle is called sòggatura or uncorking in Italian, the pressure inside the bottle releases the yeast from the wine. Yeast is accumulated at the neck of the bottle. 
• Rabocco is the addition of the missing wine in the bottle, which happens in several ways according to the residual sugar:  up to 3g non dosato, up to 6g extra brut, up to 12g brut, between 12-17g extra dry, between 17-32g dry, between 32-50g demi sec. 
• Subsequently, the product is uncorked with a mushroom-shaped cork and provided with a metal wire. 
• Each product has a DOCG stamp