|
VARIETY |
pinot nero 100%. |
|
DOSAGE |
6 g/l (Brut) |
|
PRODUCTION AREA |
morainic hills of Franciacorta. |
|
CULTIVATION OF THE VINEYARD |
Guyot-pruned vineyards, 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. |
|
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
21,00€
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.
CONTAINS SULFITES
PRODUCED IN ITALY
Description
Additional information
| Weight | 2,2 kg |
|---|
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