Chardonnay (90%) and Pinot Nero (10%), from the best vineyards in the 19 municipal areas of Franciacorta.
mid-August to early September.
YIELD: 9,500 kg of grapes per hectare with 60% must yield, equivalent to 7,600 bottles per hectare.
gentle, gradual pressing of clusters with fractioning of the must; alcoholic fermentation in steel vats.
assemblage of the cuvée in the spring following harvest, with the addition of 10% reserve wines from previous vintages. Second fermentation in the bottles and maturation sur lie for a minimum of 18 months followed by an additional 2 months after disgorgement.
half bottle 375ml, standard bottle 750ml, Magnum 1.5 l, Jeroboam 3 l.
soft generous mousse with fine, lingering bead.
straw-yellow with subtle greenish hues.
rich and lingering and complex with oral and fruit notes, and subtle fragrance of yeast and crusty bread.
clean-cut and full-bodied with appealing, emphatic fruity notes and fine acidity.
an ideal aperitif as well as with starters, and dishes based on fish, rice, pasta, white meats, full-flavoured fish and fresh cheeses.
Alcohol 12.5% Vol, residual sugar 8g/l, total acidity 7g/l, pH 3.15.
FIRST VINTAGE PRODUCED