|
VARIETY |
pinot nero 100%. |
|
DOSAGE |
6 g/l (Brut) |
|
PRODUCTION AREA |
morainic hills of Franciacorta. |
|
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
150,00€
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.
WE WARN DEAR CUSTOMERS THAT CURRENTLY THE SHAPE OF THE BOTTLE DOES NOT REFLECT THAT OF THE IMAGE ON THE SITE.
CONTAINS SULFITES
PRODUCED IN ITALY
Description
Additional information
| Weight | 8,5 kg |
|---|
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