Description
VINIFICATION In white in a pneumatic press with gentle pressing of whole grapes and exclusively using the first fraction. After static and physical separation from the impurities of the must at low temperatures, selected yeasts are inoculated for fermentation in stainless steel tanks at controlled temperature. This is followed by racking and lowering the temperature to about 10°C to prevent malolactic fermentation. Once the "tirage syrup" is added, it is bottled, sealed with a crown cap, and laid in stacks for the prise de mousse. MATURATION IN BOTTLE 54 months. Pairings: Do not fear the passage of time; the positive evolution and subsequent duration can easily exceed the maturation time the wine spends in the cellar before being released to the market. A unique wine for a unique dish, a grand plateau of crudités. A wine capable of complementing many foods, especially what the waters of the seas and lakes can generously offer, favoring shellfish and mollusks. Alcohol content: 12.5% Vintage: 2012 Designation: Franciacorta DOCG