In contrast to other Franciacorta wines, this wine is
produced by the soft pressing of white grapes only. The must
is fermented at a low temperature of between 14 and 16 °C.
The addition of a relatively small amount of sugar during the
bottling phase (18 g/l rather than 24 g/l) results in a different
second fermentation, producing a lower level of pressure in
the bottle and thus creating a silkier, creamier wine. Maturation on the lees for 24/48 months and 3 months of refinement in the bottle.