Description

Vine variety: cuvée of Chardonnay (30%) and of Pinot Noir (70%)
Implantation: guyot / spurred cordon
Yield: 100 qli /hectare
Harvest: by hand in boxes
Harvest Period: August
Pressing: Pneumatic Press
Vinification: Rosé
Decantation: Addition of selected yeasts and fermentation in stainless steel tanks. The cuvée is made in spring. After the addition of sugar syrup and yeast for secondary fermentation, it is bottled and stacked on its side to aid re-fermentation and slow refinement
Refinement: At least 24 months on the yeasts in steel tanks/oak barriques and minimum 3 months of post degorgement
Remuage: gyropallet
Alcoholic content: 12.50%
Dosage: 12gr

Sensory analysis

Colour: Clear, faint pink
Perlage: fine and persistent
Bouquet: elegant, ample, with fruity notes from strawberry to peach and wild-berries
Taste: fine, full, and persistent

The d.o.c.g. Franciacorta Rosè in the cellar and on the table

Packaging: 0,75 Lt.
Storage: Stored horizontally, better in the dark, at a temperature of 10 – 12 °C and 60% of humidity
Food pairing: Rich aperitif, perfectly combining fish courses, shell-fish and delicate main courses
Temperature of service: 7-8 °C
Wine Glass: Chalice Franciacorta (Tulip shaped)

Prizes

93 Points – Falstaff
92 Points – Guida al bere Rosa