Franciacorta DOCG BRUT<\/p>\n
Franciacorta DOCG BRUT<\/strong><\/p>\n Refermentation in the bottle with a minimum of 18 months of aging on the yeasts;<\/p>\n marketed no earlier than 25 months after the harvest; bottle pressure between 5-6 atmospheres.<\/p>\n <\/p>\n TECHNICAL DATA<\/strong><\/p>\n Production area:\u00a0<\/em>Selection of Chardonnay grapes from highly suitable hillside plots located in the Franciacorta area.<\/p>\n Soil type:\u00a0<\/em>Calcareous \u2013 clayey<\/p>\n Grapes:<\/em>\u00a0Chardonnay 100%<\/p>\n Yield per hectare:<\/em> 90-100 quintals of grapes\/hectare (maximum allowed)<\/p>\n Winemaking:\u00a0<\/em>The grapes, selected for their degree and acidity, are softly pressed and fermented in steel vats at a controlled temperature between 15\u00b0 \u2013 18\u00b0C.<\/p>\n <\/p>\n ORGANOLEPTIC DATA<\/strong><\/p>\n Color:\u00a0<\/em>Pale yellow with greenish reflections<\/p>\n Perfume:\u00a0<\/em>Rich and intense<\/p>\n Taste:\u00a0<\/em>Very full-bodied, with a pleasant softness, hints of bread crust and yeast enriched by delicate notes of citrus and dried fruit (almond, hazelnut, dried white fig), a savoury, fresh, fine and harmonious flavour.<\/p>\n Perlage:\u00a0<\/em>Fine and persistent<\/p>\n Serving temperature: 8-10\u00b0C<\/p>\n <\/p>\n Food pairings:\u00a0<\/strong><\/p>\n It is particularly suitable throughout the meal, with fish or vegetable-based dishes, first and second courses of seafood and raw fish, fried fish and vegetables, white meats and mature cheeses.<\/p>\n<\/div>\n