The Franciacorta of wine connoisseurs: definitely marked by the territory, due to a distinct, dominating mineral character that, however, never overwhelms the fruit. Only produced in a vintage version, aged at least for 4 years.
Grapes: 50% Chardonnay, 50% Pinot Noir.
Vineyards: Franciacorta (Brescia) in the towns of Capriolo and Iseo.
Production cycle: the temperature-controlled fermentation in stainless steel vats, and partially (about 20%) in oak barrels, is followed in the spring by the “en tirage” process, with the start of a slow second fermentation in bottles, according to the traditional Franciacorta method. The bottles are stacked for at least 42 months (48 months total from harvest), ensuring its unmistakable bouquet, which is due to contact with and the autolysis of the yeast. After the disgorgement stage, with the addition of an extremely dry liqueur de dosage (only 2g/l), the Franciacorta undergoes another fining period in wine the cellar for several months.
Color: Brilliant straw yellow, illuminated by a very fine bead, very consistent and continuous. In some vintages, it presents coppery notes deriving from the Pinot Noir.
Nose: immediate toasty aroma and mineral streaks, then fresh fruit, almonds, and bread crust.
Palate: soft in the mouth, even with its extremely dry dosage; fresh, with a good fatness and consistent flavor.
Alcohol content: 12.5% vol.
Bottle storage: in a horizontal position, in the dark, in a cool, dry environment.
Serving method: serve at 7-8°C ( 44,6- 46,4 ºF), preferably in a bucket with water and ice, uncorking the bottle when ready to serve, using slim glasses that are not too narrow.
Gastronomy: excellent as an aperitif with hors d’oeuvres, crudités, shellfish, and fish soups.
Size: Available in 0.75 l. bottles.