Castel Faglia
Winemaking
Winemaking is an art born from the perfect harmony between nature and human hand, tradition and innovation. Each bottle of Castel Faglia tells a story of care and passion for our land, a deep-rooted connection that lies at the very heart of Franciacorta.
The harvest is a pivotal moment that marks the beginning of our work. Each bunch of grapes is hand-picked into small 18 kg crates to ensure careful selection. Our goal is to preserve the grapes’ natural acidity by harvesting them before full ripeness, ensuring freshness and the perfect balance between sugar and acidity.
The grapes are immediately taken to the press, where a gentle pressing process begins, crucial for extracting the aromas and compounds that will enrich the wine.
The resulting must is left to ferment in temperature-controlled stainless steel tanks. To preserve the unique character of each vineyard, musts are kept separate by plot, enhancing the specific identity of every parcel. For selected cuvées, part of the must is aged in Slavonian oak barrels of 5 and 10 hectoliters. These small barrels are ideal for hosting delicate varieties like Pinot Blanc, giving the wine a distinctive aromatic complexity and a well-balanced structure.
The creation of the cuvées begins in spring, once fermentation is complete. Our oenologist, guided by experience and a meticulous eye for detail, selects and blends the various base wines to craft the perfect balance.
Next comes the tirage, where the still wine is bottled in traditional champenoise style bottles, with the addition of sugar and selected yeasts to start the second fermentation. The bottles are then laid to rest horizontally in our cool cellars in Calino, where the yeasts begin their work, creating the fine bubbles that make our Franciacorta so unique.
The aging period is long and essential. Our Brut rests for a minimum of 18 months, while Satèn and Rosé age for at least 24 months. Vintage cuvées (Millesimati) require even more time to express their full potential.
