95% Chardonnay and 5% Pinot Noir, from vineyards at 820 feet above sea level. The vines are Guyot-trained, planted with a density of 2,024 vines per acre. Manual harvest takes place around mid-August. Fermentation is carried out in steel tanks at a controlled temperature between 60 and 64 ?F. Aging on the lees for 24 months. Straw yellow, fine and persistent in the mouth with notes of hazelnut, sweet fruits, and white flowers. In 1991 Roberto Gatti left his former employer and struck out on his own – Ferghettina was born, named after the winery location. For the first time, production was bottled under the Ferghettina label, and Roberto released his first Franciacorta Brut in 1992. Ferghettina has grown step by step. After a lifetime in the vineyards, Roberto knows the best fruit ripens gradually. Roberto’s knowledge has helped to build his reputation in the region, allowing him to take over new plots on long leases (20-25 years), which he replanted to the strictest standards, eventually running a total of 1980 hectares (470 acres) under vine, split into nine Franciacorta districts.