Average age of vines 20 years Harvest period Late august, early september Vinification Manual selection of grapes Soft pressing Cold settling Inoculation with selected yeast Fermentation of 20 days in stainless steel Partial malolactic fermentation First ageing 7 months, partly in steel and partly in barrique Stabilisation Cold static Bottling (draft) May Ageing on the lees 60 months Disgorgement From November Ageing after disgorgement 6 months Dosage 3 grams per litre A complex Franciacorta, with a strong taste, due to a unique interpretation of the Satèn. Original and intriguing in its overall sensuality, it has varied perfumes, with floral notes of genista, balsamic notes, bread crust, and hints of hazelnut. With an intense straw colour, lively and sparkling, it has a fine pérlage. The palate is crisp and structured, with good balance, accompanied by long notes of nougat during a persistent finish. Gambero Rosso: 3 glasses " Sliced and Cured Meat"