Precision and patience
The grape clusters are pressed at 12°C, and the musts that will become Franciacorta ferment at 14°C; the precise temperatures are crucial at these stages, since in passing from 14 to just 18°C, 70% of the aromatic component of the wine would be lost. Ronco Calino performs micro-fermentations, in order to showcase the unique personality of each individual cru. Winemaker Valenti avoids malolactic fermentations; instead, all the Franciacorta base wines go immediately to oak barrels, with weekly bâtonnage both in barrels and tanks, a procedure that heightens the complexity of the base wines.
Bottling of the cuvées begins in March, utilising in the process a dosage of cultured yeasts and organically-grown cane sugar. The bottles rest sur latte a minimum of 12 more months than required by the already-rigorous Franciacorta production code, and they rest an additional six months following disgorgement, and one year for the Millesimati.
Ronco Calino release its Franciacortas when they are ready. At times, vintages that are older but still considered too immature to be enjoyed are released after more recent vintages, which helps restaurants and wine bars from having to store the bottles, and benefits the wine-lover, who finds before him a Franciacorta that already expresses its full quality potential.
That quality potential is the combined result of naturalness, varietal fidelity, and depth and length on the palate, but to its easy digestibility as well, thanks to a slow secondary fermentation, absence of allergens, and low sulphite content.