G R A P E S
Pinot Nero (60%) and Chardonnay (40%) from the best vineyards in the 19 municipal areas of Franciacorta.
from middle ten days of August to the first ten days of September.
9,000 kg of grapes per hectare with 55% must yield, equivalent to 6,600 bottles per hectare.
gentle, gradual pressing of clusters with fractioning of the must; alcoholic fermentation in steel vats. A few hours’ maceration of the Pinot Nero on the skins (rosé maceration) to emphasize the aromas and hue of the grape variety.
assemblage of the cuvée in the spring following harvest. Second fermentation in the bottles and maturation sur lie for a minimum of 24 months followed by an additional 2 months after disgorgement.
standard bottle 750 ml, Magnum 1.5l, Jeroboam 3l.
soft , foamy mousse with long-lasting cordon around the glass; fine, lingering bead.
intense pink, varies slightly according to the vintage, due to the different ripeness levels of phenolic compounds in the Pinot Nero.
elegant hints of wild berries and ripe fruit, nicely blended with subtle nuances of yeast and crusty bread. Heady, warm quality from the brief Pinot Nero maceration on the skins during vinification.
refined and elegant with exceptional acidity and full body. The acidity is balanced well by the medium-high sugar content.
perfect as an aperitif, it will also pair well with various cold meats and charcuterie, full- flavoured first courses and fully matured cheeses. Pairing with shell fish enhances its impressive structure.
Alcohol 12.5% Vol, residual sugar 8g/l, total acidity 7.5g/l, pH 3.10.
FIRST VINTAGE PRODUCED