SoloUva
SoloUva is not just the name of a brilliant and emerging winery in Franciacorta but also the pride of a project shared with other producers, gathered around the name TerraUomoCielo.
The winery SoloUva was born from the young founder Andrea Rutelli's adherence to the project and collaboration with the wineries Camossi and Arcari+Danesi. The project's goal is the promotion and enhancement of a new method of sparkling wine production, capable of best expressing the terroir of Franciacorta. Convinced that the Metodo Champenoise, as it has been imported from France, cannot fully represent the territorial typicity of Franciacorta, the protagonists of the Metodo SoloUva have developed a substantial variant to the Metodo Classico: the sugar added during the tiraggio and dosage phases is replaced with must and reserve grape juice. The need to use sugars during winemaking is avoided thanks to the harvest of grapes at full phenolic maturity.
The SoloUva method consists therefore in the abolition of exogenous sugars and their replacement with the natural sugar of the grape. The aim is to safeguard and define the identity of Franciacorta, creating sparkling wines that are no longer comparable to Champagne, because they are produced with a substantially different method. These are Franciacorta sparkling wines in which the fruity aromas and tannic structure are more evident. The complete ripeness of the grapes used ensures a full, juicy sip rich in primary aromas. Produced no longer by the Metodo Classico but by the Metodo SoloUva.
SoloUva is not just the name of a brilliant and emerging winery in Franciacorta but also the pride of a project shared with other producers, gathered around the name TerraUomoCielo.
The winery SoloUva was born from the young founder Andrea Rutelli's adherence to the project and collaboration with the wineries Camossi and Arcari+Danesi. The project's goal is the promotion and enhancement of a new method of sparkling wine production, capable of best expressing the terroir of Franciacorta. Convinced that the Metodo Champenoise, as it has been imported from France, cannot fully represent the territorial typicity of Franciacorta, the protagonists of the Metodo SoloUva have developed a substantial variant to the Metodo Classico: the sugar added during the tiraggio and dosage phases is replaced with must and reserve grape juice. The need to use sugars during winemaking is avoided thanks to the harvest of grapes at full phenolic maturity.
The SoloUva method consists therefore in the abolition of exogenous sugars and their replacement with the natural sugar of the grape. The aim is to safeguard and define the identity of Franciacorta, creating sparkling wines that are no longer comparable to Champagne, because they are produced with a substantially different method. These are Franciacorta sparkling wines in which the fruity aromas and tannic structure are more evident. The complete ripeness of the grapes used ensures a full, juicy sip rich in primary aromas. Produced no longer by the Metodo Classico but by the Metodo SoloUva.
