PRODUCTION ZONE Franciacorta (Brescia), from proprietary vineyards located in Monticelli Brusati.
Franciacorta (Brescia), from vineyards located in Monticelli Brusati.
85% Chardonnay, 10% Pinot Noir, 5% Pinot Blanc. A blend of 26 base wines obtained from all the parcels within the estate winery.
YIELD PER HECTARE
4.000/5.000 vines per hectare, trained to the spurred cordon system.
Complete, sown ground cover. Natural, organic fertilization. Biological pest control.
Hillsides and at the base of hills. The soils are primarily clayey and marly, with naturally occurring minerals and microelements. South-southeast exposure.
The harvest takes places rather early, to obtain grapes with the proper sugar contents and acidities while capturing as much floral and fruit aromas as possible. The harvest is by hand, in baskets, with grape selection both on the vine and in the cellars.
Every single parcel of the 26 within the estate winery is vinified separately.
Soft-pressing of the whole grapes with a pneumatic press. Natural clarification at low temperatures. The first fermentation takes place in steel tanks at controlled temperatures (18 C).
Ageing the wine is bottled in the spring of the year following the harvest; refermentation in a bottle with selected yeasts, followed by ageing on the lees for at least 36 months in the estate’s underground cellars, at constant temperatures ranging between 12 and 15 C.
6,5 – 7,5 gr/lt.
The product can be tasted even years after being disgorged due to its capacity to become more and more complex and to positively evolve for a long time.
TASTING NOTES AND FOOD-WINE PARING
Straw yellow. The nose displays elegant floral accents, fresh fruits, and breadcrumbs. Fine persistent bubbles caress the palate, exalting the wine’s elegant structure, and flowing into intriguing, persistent aftertastes. Perfect as an aperitif or with a meal.