Remuage

WE AIM FOR EXCELLENCE, AT EVERY TURN.

08

THERE ARE TIMES WHEN WE TURN THE WHOLE CELLAR UPSIDE DOWN.

After ageing, each bottle has some yeast residues left at the bottom. To eliminate them, we gently turn the bottles upside down and rotate them with a well-defined rhythm so that the residues slide towards the entrance of the neck, in contact with a special cap.

This cap is fitted with a bidule, a small plastic cylinder into which the residues slowly slide and accumulate.

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9 - DISGORGEMENT

The inverted bottles go through a process that freezes the necks only. The residues thus remain attached to the cap. Then the bottle is uncorked, and the frozen residue expelled. The small loss of wine is then replaced with Franciacorta selected by the oenologist.

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CURIOSITIES.
Did you know what pupitres are?
Did you know what pupitres are?

Pupitres were once commonly used but today they have been replaced by equipment that is automatic and above all safer. Each pupitre is a wooden rack consisting of two solid panels joined at the top by a hinge. Each panel has 60 circular holes, making a total of 120 holes, shaped so as to allow bottles to be inserted by the neck, so they can gradually assume the various positions required in the different phases of remuage.

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01
CULTIVATION

Describing the Berlucchi vineyards as wonderful and poetic does not do them justice. To paint a true picture of this unique place, we also need to include research and innovation.

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02
HARVEST

Harvesting is done strictly by hand, using small cases to transport the bunches of grapes. This ensures our precious treasure arrives intact for pressing.

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03
PRESSING

Delicacy is the key word that describes the separation process by which we obtain the raw material from which everything else follows: the must.

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04
FIRST FERMENTATION

The must is transformed into wine in a temperature-controlled environment using a reduced amount of sulphites: less than 50% of the quantity permitted by organic regulations.

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05
CREATION OF THE CUVÉE

This is a delicate procedure that can only be performed by expert oenologists. It’s all about creating the desired result by blending wines from different fermentations.

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06
BOTTLING

After the addition of yeast and sugar, the cuvée is bottled and finally stoppered. The yeasts feed on the sugar and produce carbon dioxide: this is how our beloved “bubbles” are created.

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07
AGEING

When the yeasts have consumed all the sugars, the bottles begin ageing in the historic cellar. Here they rest for a minimum of eighteen months up to a maximum of ten years.

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08
REMUAGE

At the end of the ageing period, each bottle is turned upside down and rotated with a well-defined rhythm so that the yeast residues slide towards the entrance of the neck, in contact with the cap.

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09
DISGORGEMENT

The inverted bottles go through a process that freezes the necks only. The residues thus remain attached to the cap. Then the bottle is uncorked, and the frozen residue expelled. The small loss of wine is then replaced with Franciacorta selected by the oenologist.

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10
BOTTLE

Finally the permanent cork is inserted and the labels affixed. But it doesn’t end there, because now the bottle is left to rest again for a period of three months to a year.

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