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VARIETY |
pinot nero 100%. |
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PRODUCTION AREA |
morainic hills of Franciacorta. |
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CULTIVATION OF THE VINEYARD |
Guyot-pruned yams, with predominantly east and south-east exposure. |
|
YIELD PER HECTARE |
100 ql. |
|
VINIFICATION |
The hand-picked grapes are crushed-destemmed and sent to the press where they are cooled to a temperature below 5 ° C, where they are left to macerate cold for 12/24 hours so that the skins in contact with the must release the quantity. of desired color. After which the classic pressing takes place. In the spring following the harvest, the wine is bottled. After 24 months from refermentation, remuage, degorgement and packaging are carried out. |
|
ORGANOLEPTIC CHARACTERISTICS |
fine and persistent perlage, onion skin color. |
|
RECOMMENDED COMBINATIONS |
it can be savored with a risotto with porcini mushrooms or radicchio. Excellent with tasty fish soups, lamb or veal and eggplant Parmesan. |
|
SERVICE TEMPERATURE |
4 - 6 ° C. |
Franciacorta Rosé DOCG - Jeroboam 3l
145,00€
Fine and persistent perlage, onion skin color.
Intense, fruity bouquet with a pleasant hint of red fruits.
Pinot noir gives this Franciacorta a particular body and vigor.
Description
Additional information
| Weight | 8.5 kg |
|---|
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Franciacorta Brut DOCG
Fine and persistent perlage, straw yellow color with golden reflections. Abundant foam, fine and persistent perlage. Intense aroma, with hints of slightly ripe fruit accompanied by the characteristic hint of yeast and bread crust. In the mouth it is quite soft, with balanced acidity and good persistence.
Franciacorta Brut DOCG - Mathusalem 6l
Fine and persistent perlage, straw yellow color with golden reflections. Abundant foam, fine and persistent perlage. Intense aroma, with hints of slightly ripe fruit accompanied by the characteristic hint of yeast and bread crust. In the mouth it is quite soft, with balanced acidity and good persistence.
Packaging: wooden trunk.
