Follador guarantees a product that is up to the most demanding ofconnoisseurs tastes, and this is owed to the exclusive application of the Gianfranco Follador Method, which we just registered as a trademark.
Gianfranco was the pioneer of cold maceration for glera grapes. We were the first in the Valdobbiadene to experiment with the Krios system, which involves the use of equipment to convey grapes as soon as they come out of the hopper. Inside the machine the temperature is reduced drastically which impedes the oxidizing effect of oxygen.
The cryo-maceration consists of a clean crush using a special cryogenic gas followed by cooling in inert containers. This phase of the process allows you to bring out the many organoleptic properties of the skins, making the wine more structured and fresh. This is what gives out wine its specific personality.
The fermentation takes place inside autoclaves specifically tailored for fermentation using the Charmat method. The addition of selected yeasts will start the process, which for sparkling wines can last up to 40 days. It is the refining phase that gives the product a more fine and more persistent perlage, a mark of greater elegance in its bouquet and taste.
Our methods are another confirmation of our role as witnesses and ambassadors of the great tradition of Conegliano Valdobbiadene.