An acronym that hides the secret of freshness. “Doppio Erre Di” is not a complex chemical formula, but a promise of quality. It literally stands for “Delayed Degorgement Recently Degorged”. In other words, a traditional method sparkling wine that has rested on its lees for a long time and has only recently been disgorged. A technical choice aimed at preserving the wine’s vibrancy right up to the moment it is opened. But let’s take it step by step. We are in Erbusco, the heart of Franciacorta. Here, the winery Derbusco Cives has chosen to challenge time, playing with altitude and the breezes coming from Lake Iseo to create sparkling wines that express the territory with complete authenticity. The blend selected for this label features 88% Chardonnay, responsible for elegance and brightness on the palate. The remaining 12% is Pinot Noir, providing the backbone and depth needed for extended ageing. Part of the base wine is aged in barriques to gain complexity and structure. Then, after tirage, begins the long ageing on the lees, lasting between 30 and 40 months. The real added value lies in the final phase: disgorgement is deliberately delayed so that the “bubbles” reach the glass with the fragrance and acidity of a freshly disgorged wine. Indeed, in the glass it appears as an intense straw yellow with greenish reflections, revealing its vitality. On the nose, fragrant notes of yeast and bread crust emerge, followed by a dance of ripe fruits such as apple, pear and peach. A touch of vanilla on the finish adds a layer of understated elegance. On the palate, it is full, concentrated and incredibly smooth, thanks to a very fine mousse that caresses without ever being aggressive. The finish is long and clean, leaving a sensation of remarkable purity. This Franciacorta has excellent ageing potential: it can rest in the cellar for another 4 to 5 years, evolving towards creamier and toasted notes without losing its signature vibrancy.