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It is made in the best vintages only with carefully selected grapes from the oldest and best exposed vineyards of the company. It is produced with 95% Chardonnay grapes and 5% reserve wine. The fermentation of musts takes place partly in steel tanks and partly in oak barrels. Aging on the lees lasts for over 40 months. From this procedure a Franciacorta with a strong personality is born. To underline the biting character it was called Salvàdek: a Brescian dialect word that means wild.