La Santissima Animapura Pas Dosé Millesimato Franciacorta DOCG Castle of Gussago

The grapes are harvested by hand and placed in 18 kg crates, to preserve the perfectly intact bunches during transport to the winery. Immediately after the harvest, the grapes are loaded into a special press which performs a progressive soft pressing, in order to extract the best part of the juice: the free-run must. The first alcoholic fermentation takes place in stainless steel tanks with constant control of the fermentation temperatures. In the spring following the harvest, the wine is bottled (tirage) and refining in contact with the yeasts for a minimum of 30 months at controlled temperatures and away from light sources. The peculiarity of the conformation of the bottle confers a wider exchange between yeasts and wine. With disgorgement (dégorgement) the liqueur d'expedition is introduced: for this particular sugar-free product. The bottles then rest in the cellar for a further 5 months.