The winemaking cellar is largely housed in the ancient 16th-century buildings, whose various areas were gradually restored to preserve their historical appeal and to ensure their distinctiveness; today it is functionally modern and all winemaking and maturation procedures are carried out there. Il Mosnel, whose name appeared for the first time on a wine label in 1976 (before that, Azienda Agricola Barzanò Barboglio was the indicated producer), was one of the very first Franciacorta wineries to utilise stainless steel tanks and refrigeration units. Today, extremely delicate pressing is provided by two latest-generation membrane presses, which send each individual press load to specific steel tanks, designated not only by grape variety but by source vineyard as well.

Alongside the steel tanks, in the quietest areas of the cellar, and where the humidity is constant, stand the medium- and small-sized Slavonian, Hungarian, and French oak casks, from the most prized forests of the Massif Central. They are used for the long, patient maturation of the wines before bottling and release, and, in the case of the riserve and of the most important crus, for fermentations, partial or complete, that will ensure greater complexity and colour stability.

Our winery is impressed by the significant benefits offered by small French oak barrels on full-bodied, fine-quality wines, as long as they are used carefully and with restraint. For that reason, we are very careful in selecting only the best cooperages, and in requiring proper ageing periods and toast levels for the wood, and we match the ageing period and conditions to the specific type of wine. Only three wines, therefore, are aged 100% in barrel, Sulif, Passito, and Pinot Noir, and only a third of the barrels are new. The percentages of barrel maturation vary, from a maximum represented by Terre di Franciacorta Rosso Fontecolo, which is also aged in 3-hl botti, to a minimum represented by Terre di Franciacorta Rosso, 20-30% of which goes to used barrels and the rest to 3- to 6-hl oak casks, some of them of Hungarian toasted oak. The base wines for spumante too, in particular for Satèn, can be aged in casks of varying sizes.

HOW FRANCIACORTA IS PRODUCED

Franciacorta is the classic or traditional method that utilises the Champagne method, used for centuries, of a second fermentation in the bottle. The effervescence, as opposed to the non-fizziness of still wines, is achieved through a natural process that converts sugars into alcohol and carbon dioxide (CO2); the latter is held in the bottle until the act of pouring the wine, when it forms the characteristic tiny bubbles.

The process requires a number of rather delicate winemaking procedures carried out with painstaking care and artisanal expertise, as well as lengthy periods of time--some wines can be held for ageing even many years before their release-- and high costs, all of which justify the bottle's final price, much higher than just a common "sparkling wine."

The results, however, in terms of finesse, of character and subtle perfection, show clearly that the price of a Franciacorta and that of Il Mosnel's wines are more than justified by the considerable quality difference that sets them apart from the common "sparkling wines" produced on a industrial scale with less costly and quicker processes.

Our grapes, in perfect condition and as quickly after being picked as possible, are brought to the cellar in shallow boxes and subjected to careful inspection. They are then lightly pressed, and the must is stored, then cultured yeasts are added, and it cool-ferments at a maximum of 18oC, and then rests again.


Only in the following spring are the base wines that are marked out for Franciacorta blended to make up the cuvées, which will re-ferment in the bottle and remain there a minimum of 25 months.