Franciacorta Brut DOCG “Cuvée Royale” (Non-vintage) - Marchese Antinori Tenuta Montenisa

Winemaking methods used for Franciacorta Brut DOCG “Cuvée Royale”

Temperature-controlled fermentation in stainless steel

Temperature-controlled fermentation in stainless steel is a technique that makes it possible to produce fresh, fruity, clean wines, preserving the varietal aromas of the grapes at their best.

Metodo Classico

The Metodo Classico is a refined sparkling winemaking technique used to produce high-quality sparkling wines. This method, also known as méthode champenoise (when speaking of Champagne), involves a second fermentation in the bottle, which gives the wine its characteristic fine, persistent bubbles, together with complex aromas and an elegant structure.

Post-fermentation blending

Post-fermentation blending, also known as post-fermentative blending, is a winemaking practice that consists of combining wines from separate fermentations only after each has completed its own fermentation process. It is a technical and stylistic choice that allows the producer to control the final balance of the wine with precision, making the most of the best characteristics of each component. This technique is very common in both white and red wines, and is often used in terroir blends, in international blends and also in great metodo classico sparkling wines.Why is post-fermentation blending carried out? Because each grape, parcel or vat can express different characters: aromatics, acidity, structure, softness...The final blend is the result of tastings and micro-blends, in order to find the best possible balance.It makes it possible to manage spontaneous fermentations, and those in wood, stainless steel, concrete or amphora, in different ways, and then to combine them afterwards with precision.Practical examples of use Blending of different grape varieties, e.g. Cabernet and Merlot, Grenache and Syrah, Chardonnay and Viognier. Wines obtained from different vineyards, with parcels vinified separately to preserve their identity. Different fermentation vessels: stainless steel, barrique, concrete or amphora. Blending of wines with or without malolactic fermentation, to balance freshness and softness.Advantages of Post-Fermentation Blending Absolute precision in the final result.The possibility of correcting natural imbalances (e.g. too much acidity or structure).Better expression of the complexity and harmony of the wine.Each component can be managed and matured to measure.Wines that use this technique Bordeaux blends: Cabernet Sauvignon + Merlot + Cabernet FrancSouthern Rhône blends: Grenache + Syrah + MourvèdreMetodo Classico: cuvées are often the result of post-fermentative blendingWines from native varieties vinified as a single variety, then combined to create balance between parcels

Second fermentation in the bottle

Second fermentation in the bottle is the distinctive stage of the Metodo Classico (or Champenoise), the technique used to produce high-quality sparkling wines. After a first fermentation that gives rise to a base wine, the wine is bottled with the addition of a “liqueur de tirage” (a mixture of sugar and yeasts) which starts a new fermentation directly in the bottle, responsible for the natural formation of the bubbles. This practice lies behind some of the world's most refined wines, such as Champagne, Franciacorta, Trento DOC and Crémant.

Ageing methods used for Franciacorta Brut DOCG “Cuvée Royale”

In bottle (over 36 months)

Ageing in bottle for more than 36 months is a practice reserved for wines for long laying down, designed for those seeking depth, finesse and maximum aromatic development. During this extended period, the wine matures sheltered from light and oxygen, letting time do its work in silence. This stage is particularly important for vintage wines, riservas and great classics, which in this way reach a perfect balance between intensity, elegance and sensory complexity.

Time on the lees for Franciacorta Brut DOCG “Cuvée Royale”