List of products by brand DERBUSCO CIVES

Franciacorta, without compromise.
Only from the moral “capital” of Franciacorta, Erbusco, could a winery be born that sets itself the goal of
CREATING THE BEST FRANCIACORTA IN THE WORLD.
To achieve this goal, the Derbusco Cives winery has decided to apply a rigid production methodology that requires for all wines:
Use of only free-run must
(the noblest part of the grape juice, obtained only from the first pressing)
Very long refinements on the yeasts
(the minimum is 30 months compared to the 18 required by the consortium)
No addition of external sugars
(cane sugar is not used in any production phase)

First of all, the territory
The grapes come exclusively from the 12.5 hectares of vineyards located on the moraine hills that surround this ancient municipality, home to the best vineyards for the production of Franciacorta DOCG.

Only grapes, no addition of exogenous sugars.
The harvest takes place only when the grapes reach full ripeness, thus eliminating the addition of exogenous sugars (cane sugar) at every stage of production.

After careful selection of the grapes, the first pressing takes place, which is extremely soft. The free-run must thus obtained, the most noble part of the grape juice, will be used both for refermentation and for the final dosage. The sugars naturally present in the must are therefore sufficient for both the first fermentation and the second fermentation in the bottle.
The product of the second and third pressing will not be used. This measure allows us to obtain a superior quality wine. When the alcohol content increases, we must avoid adding sugar at the time of tirage, preserving the sugar present in the grapes themselves. With cold technology, we prevent the must from fermenting in the tank. To extract the maximum acid content, we work on the yield instead: a light pressing, with a yield well below the 60% permitted by the specifications using only the free-run must. The assembly takes place in the spring following the harvest and the bottling with the sole addition of yeasts for the tirage.
If a different degree of finish is desired at disgorgement, according to the categories provided (Extra Brut, Brut, Demi Sec), only must is used.

To create a great wine you have to know how to wait.
Finally, after a passage in barriques, the true distinctive point of the winery: the long aging on the yeasts far exceeds the parameters set by the consortium's specifications which require a minimum of only 18 months.

Derbusco Cives wines remain aging on the yeasts for a minimum of 30 months for the Brut Doppio Erre Di to a maximum of 120 for the Decem Annis reserve.

The result of this sophisticated and careful production methodology are 7 unique and elegant Franciacortas, with a dry note and extreme drinkability, capable of competing, without metus reverentialis, with the best productions from beyond the Alps.

Derbusco Cives: because quality does not allow compromises.