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WINES OF NORTHERN ITALY
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“Naturae” Franciacorta DOCG Brut
Naturae is a rigorous blend of Chardonnay and Pinot Nero from several vineyards: Roccolo, Clogna,
Carabioli, Ronchi, Prada, Roncaglia, Santella, Pian delle Viti, Gallo and Polzina. Grapes coming from the
higher elevation vineyard Pian delle Viti are influenced by limestone rich soils giving defined structure
and distinct mineral aspects.
After an August harvest, the Chardonnay and Pinot Nero are gently pressed and fermented in
temperature controlled stainless steel and barrels. It is aged for six months in stainless steel tanks and
barriques, followed by 30 to 40 months in bottle on the natural yeasts until disgorgement. Naturae is
dosage zéro.
“Bagnadore” Franciacorta Riserva DOCG
Bagnadore references the small river close to the cellar. Chardonnay and Pinot Nero are sourced from
Roccolo. This three hectare, single vineyard was planted in 1992 on morainic soils and glacial deposits
at 260 meters above sea level. The average age of the vines is 23 years. The vineyard is surrounded by
woods that moderate day and night temperatures, giving the site rich biodiversity.
After an August harvest, the Chardonnay and Pinot Nero are gently pressed and fermented in
temperature controlled stainless and barrels. It is aged for six months in stainless steel tanks and
barriques, followed by 60 – 70 months in bottle on the natural yeasts until disgorgement. Bagnadore is
dosage zéro.
Franciacorta DOCG Rosé
Rosé Franciacorta, predominantly Pinot Nero, is sourced from six vineyards: Roccolo, Santella,
Roncaglia, Pian delle Viti, Gallo and Polzina. Soils here are morainic with glacial deposits sitting at
200 – 350 meters above sea level. Each vineyard’s proximity at the edge of forests maintains cool
temperatures throughout hotter days of the growing season.
After an August harvest, Pinot Nero is gently pressed and ferments in temperature controlled stainless
steel tanks. It is aged six months in stainless steel tanks and barriques, and in bottle for 30 to 40
months on natural yeasts until disgorgement and a dosage mixture of 2 – 3g/l of organic sugar is
added.