Festive voices, the scent of must filling the air. Daydreams, a revisited tradition that looks beyond Franciacorta. The journey between the bubbles begins with Sullali.

Sullali Brut Satèn comes from 100% Chardonnay grapes, strictly hand-picked. After the second fermentation and the addition of the yeasts, it ages for a minimum of 24 months. Enclosed in a bottle that cannot exceed 5 atmospheres of overpressure, its bubbles are delicate and thin.

Sullali Brut Satèn is a Franciacorta that goes well with any meal thanks to its savory, creamy, fine, and harmonious flavor. Exceptional with fish-based dishes.

Since 2008, we have been using grape must during second fermentation and disgorgement: the SoloUva method gives life to a new category of wines, a pure expression of our terroir, striking for its structure and fruit richness.

Brut Nature, the driest Franciacorta of our family, comes from soft-pressed Chardonnay and black Pinot grapes. After the first fermentation in steel tanks, it ages at least 20 months longer on yeasts. With its unmistakable golden yellow color and fresh, decisive flavor, it reflects the soul of our terroir.

Brut Nature is a wine suitable for any meal, especially with elaborate foods.

Since 2008, we have been using grape must during second fermentation and disgorgement:
the SoloUva method gives life to a new category of wines, a pure expression of our terroir, striking for its structure and fruit richness.

Sullali Extra Brut Franciacorta comes from 100% Chardonnay grapes harvested by hand and processed with the SoloUva method. In our reprisal of the ancestral method, the refermentation takes place in the bottle using only the residual sugars from the first fermentation.

At disgorgement, a small addition of liqueur d’expedition, produced using part of the original wine, allows us to obtain an Extra Brut version, maintaining the fresh and citrus notes that define Sullali unchanged.

Extra Brut Sullali is a versatile Franciacorta that is suitable for any occasion. It goes well with the aperitif and throughout the meal.

Since 2008, we have been using grape must during second fermentation and disgorgement:
the SoloUva method gives life to a new category of wines, a pure expression of our terroir, striking for its structure and fruit richness.

It is the Pinot Noir grapes that give us the Sullali Blanc de Noir. Produced using the SoloUva method, Blanc de Noir is bottled with specific yeasts for reference after the first fermentation and maturation in steel tanks. Obviously, without the addition of external sugars.

With patience, after at least 20 months of refinement, its distinctive characteristics are already evident; just one step is missing. At disgorgement, we add a small dose of liqueur d’expedition — produced with the original wine — to obtain an Extra Brut version, which keeps the fresh and citrus notes of Sullali unchanged.

It goes well as an aperitif throughout the meal, perfect with meat-based dishes.

Since 2008, we have been using grape must during second fermentation and disgorgement: the SoloUva method gives life to a new category of wines, a pure expression of our terroir, striking for its structure and fruit richness.