Inside the Borgo La Gallinaccia estate there is one of the rare examples of a Franciacorta fortified seventeenth century farmhouse, surrounded by 2.5 hectares of vineyards and 4 of forest.
Our cellar, completely underground and therefore perfectly integrated into the panorama of the Natural Park of the Brescia Hills, naturally guarantees a constant maintenance of the correct temperature and humidity index.
We are thus able to use less electricity for cooling.
After soft pressing, the wine is collected in stainless steel tanks at a controlled temperature, where the development process of our sparkling bases begins.
For particular wines, such as Riserva and Satèn, we also use second and third fill barrels in which we leave small portions of must which will then be assembled before draft: this last phase usually takes place between February and March of the year following the harvest.
For the fermentation of red wine, the cellar has a particular horizontal fermenter where the must remains in contact with the skins for about 15/20 days, to then go into French oak barrels.
During maturation on yeasys, the bottles remain in the cellar for a minimum of 48/50 months: this is necessary because of the complexity of the musts obtained from our grapes, which come from soils that are rich in clay and iron.
The maturation of red wine takes place in French oak barrels where the light roasting and the grain of the wood give our wines complexity, roundness and a perfect harmony between the various aromas and hints.
Only a long refinement period allows our wines to develop to the highest level.