Franciacorta: fermentation of grape musts

Castello Bonomi and Guido Berlucchi & C.

Franciacorta, September 2017

In the earliest areas of Franciacorta and Prosecco, experimental harvesting and micro-vinification of grapes were carried out for each treatment provided by the research plan.
Today many of the grapes must have finished fermentation and are in refinementing process.
The research staff of the University of Milan, in collaboration with its farms partners, will periodically monitor the quality of wines until bottling.
Finished wines obtained after a refining period on yeasts will be tasted both as a sparkling base and as a sparkling version. The tastings will be made by a panel of experienced tasters and the data will integrate considerations regarding the impacts of different land management vines in line with project objectives.

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