Our method

The Centinari vineyards lie in the prime terroirs of Franciacorta, carefully cultivated to ensure the highest quality of grapes. Here, each cluster grows under the watchful eye of our winemakers.

Every harvest tells a story of passion and commitment, aiming to craft wines that capture the essence of a unique land.

The pressing is a delicate stage of the process, where the must is gently extracted from the grapes to preserve its freshness and aroma.

Fermentation is a crucial process in wine production. It is a chemical process that transforms grape must into wine, not only converting sugars into alcohol and carbon dioxide, but also imparting the organoleptic and aromatic qualities that make the drink unique and recognizable.

When needed, wines from different fermentations are blended. This delicate operation can only be carried out by experienced and highly skilled winemakers.

The wine, enriched with yeast and sugar, is bottled to begin the secondary fermentation, which gives it its characteristic bubbles.

Time is essential for our Franciacorta: the longer their journey through the months, the more time they have to express their full potential.

The bottles are gradually rotated and tilted, moving the sediment towards the neck. This process requires skill and patience.

After the remuage has moved the yeast to the neck of the bottle, we remove it through disgorging and add the liqueur d’expedition, a unique and secret dosage crafted to enhance each of our Franciacorta.

Each bottle represents Centinari's dedication and meticulous attention to detail. From the vineyard to the glass, an experience of pure elegance.