Beauty and efficiency
Paolo Radici chose a linear-style architecture for his cellar building, with pale-coloured bricks, so that it seems to almost disappear into the vines.
The impressive hall for events segues into a more intimate space graced with a large monastery table for tastings. Next to the wine shop is stone stairway that leads down to the underground winecellar.
Extensive space with a contemporary feel characterizes these underground rooms. A large, open area that tractors can easily enter houses two pneumatic presses, one handling 50 and the other 24 quintals, that can yield a range of must fractions. Nearby is a chilling room that holds the picked clusters before they are pressed.
A nearby space holds 30 stainless steel fermentation and maturation tanks, while near to that is the ageing cellar, with 46 oak barrels for the Franciacorta base wines and 24 for the still reds, all of varying toast levels. In front of that is the bottle packaging area and the storage facility.
The final large space houses the bottles in maturation: the bottles are stacked in custom racks that encourage air circulation, thus ensuring the desired mousse classic to Franciacorta.