Follador guarantees a product that is up to the most demanding of connoisseurs tastes, and this is owed to the exclusive application of the Gianfranco Follador MethodTM. It is a proprietary method we use, which provides specific steps in the initial phase of winemaking.
Follador was the first company in Valdobbiadene to experiment with the Krios system, which involves the use of equipment to convey grapes as soon as they come out of the crusher. Inside the machine the temperature is reduced drastically, which in turn reduces the oxidizing effect of oxygen.
The subsequent passage of cryo-maceration allows us to bring out the many organoleptic properties of the skins, making the wine more structured, fresh, and full of personality.
The “bubbles” happen inside autoclaves according to the Charmat method where the addition of selected yeasts start the sparkling process. This lasts a minimum of 20 days for demi-sparkling wines and up to a maximum of 30 days for sparkling wines. It is the refining phase that takes the longest amount of time – up to 6 months (Long Charmat) – which gives the product a much finer and more persistent perlage. This brings greater elegance and a superior bouquet and taste.