Designation: Franciacorta Rosé DOCG Grape varieties: 65% Pinot Nero – 35% Chardonnay

vineyard

Altitude: 200–250 m above sea level Soil: Sandy-loamy subsoil Training system: Guyot Planting density: 5,500 vines / ha Yield per hectare: 90 quintals / ha

Grape harvest:

Harvested strictly by hand. The grapes are placed in crates with a maximum weight of 17 kg. The harvest usually takes place in the second or third decade of August with careful selection in the vineyard and by manual sorting in the cellar.

Vinification:

The grapes are carefully processed using pneumatic presses, separating the so-called "mosto fiore" (pre-must). The first alcoholic fermentation takes place in stainless steel tanks under constant controlled temperature. The wine matures in stainless steel until the spring after the harvest, when tirage (bottling for the second fermentation) takes place. This is followed by bottle fermentation with maturation on the yeast .

Maturation on the yeast:

At least 26 months

Dosage during disgorging:

33 g/l

Analytical values:

Alcohol content: 12% vol. pH value: 3.18 Total acidity: 6 g/l

Serving temperature: 7 °C