it / en

The art of distillation

The Distillerie Franciacorta Method®

 

 

The deep bond that unites us to the Franciacorta
territory has determined our distillation style.
And the rule of this style is maximum purity.

WITH US, PURITY IS CHOOSING THE BEST POMACE,
BUT ABOVE ALL IT IS THE DOUBLE DISTILLATION. FROM THE POMACE,
THROUGH A FIRST STEAM DISTILLATION, THE FLEMMA IS OBTAINED.

The flemma — which is only a “promise of grappa”, as it contains all its characteristics,
but are still just a potential — is first cooled, then filtered to remove any impurities.

DID YOU KNOW THAT NOT ALL POMACE IS DESTINED
TO THE FIRST STEAM DISTILLATION? A PART OF THIS POMACE
IS DE-STEMMED AND PRESSED, SO ITS JUICE CAN BE EXTRACTED.

This juice is the “magic filter” which, after being sorted according to grape quality, is added only during the second phase of the distillation.

Our gold

THE FRANCIACORTA POMACE

Pomace is defined as the skin of the grape including the pips, but deprived of the stem, the woody structure that makes up the skeleton of the bunch of grapes. The quality is given by its pulp, still filled with nutrients, aromas, oxygen and alcohol.
Only the best pomace harvested from the territory — the noble residue of the wine and partially fermented must — is used for our spirits.

A unique and patented distillation

THE DISTILLERIE FRANCIACORTA METHOD®

The Distillerie Franciacorta Method, thanks to its double distillation, preserves the distinctive aromas of the original grapes.
The spirits intended for aging are then placed in small oak casks for at least 12 months.
Distillerie Franciacorta collects and processes 90% of the pomace produced in all of the Franciacorta territory.

From the pressing of the grapes, a residue as precious as gold is collected—the pomace.

Filtering eliminates any residual impurities.

In the stills, the pomace goes through the process properly known as distillation.

Head and tail of the resulting spirit are discarded, keeping only the heart.

The spirit must now rest: the aging in oak casks lasts at least 12 months.

Bottling: after aging, the grappa is ready to be bottled.

From the pressing of the grapes, a residue as precious as gold is collected—the pomace.

Filtering eliminates any residual impurities.

In the stills, the pomace goes through the process properly known as distillation.

Head and tail of the resulting spirit are discarded, keeping only the heart.

The spirit must now rest: the aging in oak casks lasts at least 12 months.

Bottling: after aging, the grappa is ready to be bottled.

For over a century, we have been creating our spirits here, in Franciacorta.

The purity of our products is a result of
our deep bond with the territory
and an endless love
for its artisan culture.

The Territory