Franciacorta Disobbedisco Extra Brut DOCG - Majolini

Goes well with hot seafood, fish risotti, white meats and medium-fresh cheeses.

The meticulous application of the Classique method, complemented by our own techniques, results in this magnificent Franciacorta made from Chardonnay and Pinot Nero (Blauburgunder) grapes. Before pressing, the grapes are cooled in a cold room. The very slow and gentle pressing is carried out at a maximum of 1.2 Atm. The must is then left to rest for 12 hours before the set is removed for the first time. After 12 hours, the temperature is raised to 18° C., the must is filtered and poured over; yeasts are added for the first fermentation. After fermentation, the wine is filtered again and left in steel tanks until next spring. Malolactic fermentation is only necessary in particularly cold seasons. Enrichment with sugar and yeast and immediate bottling are usually carried out in April. The Franciacorta Disobbedisco must mature for 36 months before dégorgement. Fewer than 2000 bottles are produced.

Allergy information: Contains sulfites