Cold Stabilisation & Final Filtration of Wine for Bottling
Disgorging a traditional method bottle introduces about 1.2-8.5 mg/L of oxygen which will shorten the ageability of the wine as well as cause bottle variation. To counter this, sulfur dioxide is usually added to the liqueur. Ca’ del Bosco (Franciacorta) developed a special capping machine in order to disgorge in an oxygen-free environment, which preserves the fruit of the wine, reduced bottle variation and allows them to lower the amount of sulfur dioxide in the final wine.
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