Chardonnay (60%) and Pinot Nero (40%), 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. 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, with the addition of 10% reserve wines from previous vintages. 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.
soft generous mousse with fine, lingering bead.
pale pink, varying slightly according to the vintage, due to the ripeness levels of the phenolic compounds in the Pinot Nero.
complex, fragrant and lively, with emphatic notes of wild red berries and ripe stone fruit, with heady, warm impressions due to the presence of Pinot Nero in the liqueur d’expédition.
full-volumed, velvet-smooth, with appealing body.
delicious as an aperitif, while its fragrant full body makes it an excellent accompaniment for various dishes: charcuterie, rich meats, sauces, medium-matured cheeses, and shell fish. A perfect complement for desserts with a touch of acidity (strawberries and blueberries) and fresh fruit cups.
Alcohol 12.5% Vol, residual sugar 15g/l, total acidity 7.5g/l, pH 3.10.
FIRST VINTAGE PRODUCED