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We have a territory, Franciacorta, unique,

and we are convinced that this production method is the path to take

to rediscover this distinctiveness

even in the wines that are produced in our land.


Our territory is Franciacorta, with a unique microclimate: in winter mitigated by the presence of Lake Iseo; in summer with the heat tempered by the cool currents that come from Valle Camonica.

The microclimate of Franciacorta makes our bunches ripe already in the field and the correct agronomic practices enrich them in sugars, acidity and phenolic compounds: elements that develop naturally giving the wine color, consistency, aroma, simultaneously expressing the unique character of our land and the extraordinary variety of the soils that compose it.

Why then continue to replicate the Classic Method, adapted by the French to a more rigid continental climate? In Franciacorta it would mean harvesting unripe grapes and fermenting them with the addition of cane sugar - therefore exogenous - in both first and second fermentation.

In Franciacorta, like Oltralpe, the approach was based on the model that involves the use of cane sugar, used for fermentation in the bottle, to compensate for the high acidity levels of the wine caused by the premature harvest of the grapes and to achieve sweetness. desired. Furthermore, the quantity of sugar is what determines the final alcohol level (fermentation is the result of the transformation of the sugar into alcohol by the yeasts).

But why use sugar (sucrose) when in reality the grapes in Franciacorta, contrary to what can happen in Champagne, reach full maturity and therefore can be naturally rich in it? At phenological maturity, the grapes, as well as being rich in sugar, develop the phenolic compounds of the wine, in other words, the elements that give the wine its color, aroma and consistency. Only in this phase the grapes are able to express the characteristics of their variety and especially of their origin. In this way I can trace in the fruit the distinctiveness of those very different soils that distinguish Franciacorta.

With these assumptions, the Solouva team began experimenting in 2008 on the use of grape must - set aside during the harvest and pressing - instead of cane sugar, to trigger the second fermentation. The same must can also be used to reach the desired degree of sweetness if used for a possible final dosage. Maturity of the grapes and use of the must of the same in all stages of vinification.

A real renewal from the French model.

The Franciacortas created with this process are wines produced without the addition of components extraneous to the grapes (cane sugar), wines that are striking for their richness of fruit and structure, characteristics that can certainly be attributed to the harvest of ripe grapes. With the development and evolution of the Solouva method, a new category of Franciacorta has emerged.

They are different Franciacorta.

They represent a new and purer expression of the territory in which they are born and are a manifestation of our sensitivity for Franciacorta that we invite everyone to visit to discover its beauties, the landscape, the people and, of course, the wines.

The renewal from the classic model does not stop there. Since 2008 we have started a series of experiments using grape must during tiraggi and degorgement: the solouva method gives life to a new category of wines, pure expression of the territory of origin and which are striking for structure and richness of fruit. Unique Franciacorta.

The advantages of a 100% SoloUva Franciacorta are expressed in the glass, in the territory, but not only ...

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