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FRANCIACORTA DOCG BRUT SATEN - BIONDELLI - ORGANIC

FRANCIACORTA DOCG BRUT SATEN - BIONDELLI - ORGANIC

Category: WineSeller: Perlage
Production area: The "Nave", "Paini", and "Stazione" vineyards located in Bornato di Cazzago San Martino grow on thin morainic soil with a significant presence of stones. The exposure is to the south, at an altitude between 200 and 220 meters above sea level. The training system adopted is the guyot, with a planting density of 4300 vines per hectare and a yield of 70 quintals per hectare. The production has been certified organic since 2014, with the harvest taking place in the first half of August. After vinification in steel at a controlled temperature, the wine matures in the bottle for at least 24 months. Characterized by a straw yellow color, the wine releases aromas of white flowers, lime, grapefruit, croissant, and honey. On the palate, it is fresh and creamy, with notes of grapefruit, minerals, and licorice. It is recommended to pair it in a versatile way, perfect to accompany the entire meal and first courses. The recommended serving temperature is between 10°C and 12°C.
£ 29.75

Description

Production area: The "Nave", "Paini", and "Stazione" vineyards located in Bornato di Cazzago San Martino grow on thin morainic soil with a significant presence of stones. The exposure is to the south, at an altitude between 200 and 220 meters above sea level. The training system adopted is the guyot, with a planting density of 4300 vines per hectare and a yield of 70 quintals per hectare. The production has been certified organic since 2014, with the harvest taking place in the first half of August. After vinification in steel at a controlled temperature, the wine matures in the bottle for at least 24 months. Characterized by a straw yellow color, the wine releases aromas of white flowers, lime, grapefruit, croissant, and honey. On the palate, it is fresh and creamy, with notes of grapefruit, minerals, and licorice. It is recommended to pair it in a versatile way, perfect to accompany the entire meal and first courses. The recommended serving temperature is between 10°C and 12°C.