Arcari + Danesi was founded in 2006 by Giovanni Arcari and Nico Danesi. The winery is located in the municipality of Coccaglio and is carved into the rock of the south side of Montorfano, the geological feature that defines the southern border of Franciacorta.
Arcari + Danesi have approximately five hectares under vine, the majority of which are planted with Chardonnay and Pinot Noir, with a small percentage of Pinot Blanc. These vineyards are located in the district of Coccaglio, with terraced vineyards near the winery, and in Capriolo.
Since 2008 Arcari + Danesi has been producing their Franciacorta with SoloUva Method (without exogenous sugars). The method is based on a simple concept: the grape is a fruit and so it has to be picked when crop-ripe. The harvest takes place when the grapes reach phenolic maturity. This is the first difference compared to a classical method for which the grapes are harvested when “technologically mature” (when the bunches are picked as a function of sugar content and the acidity level, not phenolic maturity). The harvest with SoloUva Method is delayed to allow this full maturity to be reached. After this operation the bunches are pressed gently to obtain the must (juice). The pressing is carried out very gently to preserve the maximum acidity of the must.
In all phases of SoloUva Method (in primary fermentation, in the secondary one that take places in the bottle and when the liqueur d’expedition is added), the only sugar used is self-produced sugar (in the form of frozen grape juice). So we obtain a wine, a Franciacorta, that is the real expression of territory, because it is the expression of the natural fruit of this land, without using exogenous sugars such as sucrose or MCR (reconstituted grape must).