Franciacorta Brut Nature Biologico "Nudo"

Manual harvesting of the ripe of grapes in september, spontaneus fermentation without the addiction of sulfites, interruption of fermentation upon reaching the residual sugar content about 24 gr/lt, necessary for subsequent bottle fermentation to achive a pressure of 6 bar. Storage at low temperature and after two tranfers in the absence of air, non-sterile filtration and immediate bottoling for spontaneus sparkling. After at least 18 months and at the time of disgorging, nodosage will be added, so that it can be presented as “Non Dosato” and “Brut Nature”