Franciacorta DOCG

Spumante Opera brut classic method

The fragrance.

Color that denotes vivacity and youth, with pleasantly minute effervescence.

The smell opens with floral freshness, crisp fruit and flourishing pulp, Granny Smith apple and pear nectar, light balsamic touch of lawn, medicinal herbs, basil and marjoram, delicate scents of shell fruit, fresh almond.

On the palate expresses excellent salinity, the sip is fast and slender, the pleasant effervescence, continuous, tickling, exalts freshness and the ammandorlato finish, of good length with myelous memory and of the fruit already perceived to the smell.

Screws used: Chardonnay, Pinot Noir and Pinot Blanc.

Selection of grapes: in the vineyard with manual collection in boxes of maximum 18 kg, grapes of the vineyards of Franciacorta.

Vinification: white in pneumatic press with soft pressing of the grapes and use of the second fraction of all our vineyards. After static and physical separation from the impurities of the must at low temperatures, the inoculation of yeasts selected for fermentation in stainless steel tanks at controlled temperature. It follows the travase and lowering of the temperature at about 10°C to avoid malolactic fermentation. Once added the “drawing syrup”, it is bottled, stopped with the crown cap and coricated in the catasta for the grip of foam.

Bottle sharpening: 18 months.

Format: bottle of 75 cl.

Spumante Opera rosè brut classic method

The confettp.

Colour soft pink, shaded, powder, lively and continuous effervescence.

Fresh nose, with great fruity complexity, pomegranate, freshly picked cherry, blood orange, peach flowers; mix the notes of fruits that are both sour and sweet; closes with pink, talc and woody essence.

The impact on the palate is quite enveloping, delicate the dry veiling, linked to the presence of the black berry grapes in maceration, the juicy and citrus expressiveness returns bullying, the closure is, instead, creamy, with sweet, confectious memories, of good length.

Screws used: Chardonnay, Pinot Noir and Pinot Blanc.

Selection of grapes: in the vineyard with manual collection in boxes of maximum 18 kg, grapes of the vineyards of Franciacorta.

Vinification: white in pneumatic press with soft pressing of the grapes and use of the second fraction of all our vineyards. After static and physical separation from the impurities of the must at low temperatures, the inoculation of yeasts selected for fermentation in stainless steel tanks at controlled temperature. It follows the travase and lowering of the temperature at about 10°C to avoid malolactic fermentation. Once the “drawing syrup” is added, it is bottled, stopped with the crown cap and coricated in catasta for the grip of foam

Bottle sharpening: 18 months.

Format: bottle of 75 cl.

Franciacorta Audens Dosage Zero

The rock.

A rather soft straw color, the bubbles make themselves powerfully space, try to get wide to enhance the aromas. The smell immediately highlights spice, minerality, at times is smoked, recalls aromas of citrus peel, fruit from the sweet pulp, but from the skin coriacea, plum, the gooseberry, then passes to more vegetable notes, the vine leaf, the elder flowers and the essential oils of bergamot, the vinegar and the fennel selvatico.Giunto in the mouth has excellent tension, very direct, clean, quenching, pleasantly dry; the saline acid component emerges significantly, giving juicy, but above all elongating the memories, returning to the chalk powders, lymphatic and vegetal notes.

Screws used: 60% Chardonnay, 25% Pinot Bianco, 15% Pinot Noir.

Selection of grapes: in the vineyard with manual collection in boxes of maximum 18 kg.

Vinification:white in pneumatic press with soft pressing of whole grapes and separation of the I^ and II^ fraction. After static and physical separation from the impurities of the must at low temperatures, the inoculation of yeasts selected for fermentation in stainless steel tanks at controlled temperature. It follows the travase and lowering of the temperature at about 10°C to avoid malolactic fermentation. Once the “drawing syrup” is added, it is bottled, stopped with the crown cap and coricated in catasta for the grip of foam

Bottle sharpening: minimum 24 months.

Format: bottle of 75 cl.

Franciacorta Nitens Brut

The bakery.

Appealing appearance, straw color of excellent intensity, delicate green memories, compact effervescence, continuous, excellently present.

At a first nose are exalted sweet notes, marzipan, very open flowers, broom, honeysuckle; the kit is elegant, complex, refined; in the second line emerge the torroncino, the granella of hazelnuts and spices, the candied ginger that merges with the cedar. To the taste is wise, soft, both the impact and the closure are enveloping and creamy; is definitely transversal because it mixes the great drinkability to the intensity of perceptions, closing tasty, quite full with memories of acacia and macadamia nuts.

Screws used: 60% Chardonnay, 25% Pinot Bianco, 15% Pinot Noir.

Selection of grapes: in the vineyard with manual collection in boxes of maximum 18 kg.

Vinification: white in pneumatic press with soft pressing of whole grapes and separation of the I^ and II^ fraction. After static and physical separation from the impurities of the must at low temperatures, the inoculation of yeasts selected for fermentation in stainless steel tanks at controlled temperature. It follows the travase and lowering of the temperature at about 10°C to avoid malolactic fermentation. Once added the “drawing syrup”, it is bottled, stopped with the crown cap and coricated in the catasta for the grip of foam.

Bottle sharpening: minimum 24 months.

Format: bottle of 75 cl.

Franciacorta Brigantia Satèn milleesimato

Cremosity.

Beautiful and bright paglierino lit, where the gold makes capolino, very minute effervescence, of great continuity.

The perfume is initially shy, opens gently on vanilla notes, white chocolate, follow field flowers, chamomile, then spread on almond milk and white pepper, closes with chalk and oyster water.

On the palate is creamy, the effervescence denotes great wrapping; has excellent persistence, complete, tasty and rich in nuances of pastry, ripe yellow fruit, sometimes exotic and citrus meringues.

Screws used: 100% Chardonnay.

Selection of grapes: in the vineyard with manual collection in boxes of maximum 18 kg.

Vinification: white in pneumatic press with soft pressing of whole grapes and separation of the I^ and II^ fraction. After static and physical separation from the impurities of the must at low temperatures, the inoculation of yeasts selected for fermentation in stainless steel tanks at controlled temperature. It follows the travase and lowering of the temperature at about 10°C to avoid malolactic fermentation. Once added the “drawing syrup”, which contains a maximum quantity of 18gr/lt of sugar to enhance the softness and the “setosity” of the wine, is bottled, stopped with the crown cap and coricated in cathasta for the taking of foam.

Bottle sharpening: average 36 months.

Format: bottle of 75 cl.

Franciacorta Artio Rosé milleesimato

The trip to the woods.

Very classic color, ranging from coral to light salmon, the bubble is rather sparkling, fast, abundant, continuous.

At a first nose is clearly perceived maceration, the red grape clearly expresses the plum, cherry, wild black fruits such as blueberry and mulberry; the typical characteristics of vegetable and spicy, the barks and musky tones, closes with fresher and citrus characters. The taste is balanced, delicate, dry nuances, acidity and sapidity are well balanced by an enveloping alcohol content, in the final the red fruit and small berries, with a good spice and a memory of licorice.

Screws used: 50% Pinot nero, 50% Chardonnay.

Selection of grapes: in the vineyard with manual collection in boxes of maximum 18 kg.

Vinification white in pneumatic press with soft pressing of whole grapes and separation of the I^ and II^ fraction. The Pinot Noir must makes a slight maceration of about 6 hours, then be assembled with Chardonnay. After static and physical separation from the impurities of the must at low temperatures, the inoculation of yeasts selected for fermentation in stainless steel tanks at controlled temperature. It follows the travase and lowering of the temperature at about 10°C to avoid malolactic fermentation. Once added the “drawing syrup”, it is bottled, stopped with the crown cap and coricated in the catasta for the grip of foam.

Bottle sharpening: minimum 36 months.

Format: bottle of 75 cl.

Franciacorta Nodens vintage Extra Brut

The balance of opposites

Warm color, impossible to forget the vine of origin, pronounced effervescence. At a first nose is invested by a kaleidoscope of spices and roots, the vine leaves an indelible stamp on this wine, the currant alternates with the anise, the fennel gives way to the kinotto, to the bergamot, to the root of licorice, with the passing of time becomes more toasted and the fruit returns dust and sugar, closes with willows, smoked and salami. To the taste expresses power, the effervescence is well present, stimulating, exalts freshness, it is a continuous alternation of sweet and fresh scents, mass playing with the legume; the finish is persistent and reminiscent of pine resin and balsamicness already expressed in the nose. Despite the richness the drink is surprising

Screws used: 100% Pinot Noir.

Selection of grapes: in the vineyard with manual collection in boxes of maximum 18 kg.

Vinification white in pneumatic press with soft pressing of whole grapes and use exclusively of the I^ fraction. After static and physical separation from the impurities of the must at low temperatures, the inoculation of yeasts selected for fermentation in stainless steel tanks at controlled temperature. It follows the travase and lowering of the temperature at about 10°C to avoid malolactic fermentation. Once added the “drawing syrup”, it is bottled, stopped with the crown cap and coricated in the catasta for the grip of foam.

Bottle sharpening: 36 months.

Format: bottle of 75 cl.

Franciacorta Esus milleesimato Brut

The wrapping mantle

The very long evolution leads to a bright, golden color, where effervescence is so subtle that it becomes almost imperceptible. The nose literally explodes; difficult to contain all aromas. It ranges from the ripe sweetness of exotic fruit to the smokey notes; reminiscent of roasted and salted shell fruit, peanut butter, hazelnut cream, soft butter, at times salted caramel and janduja chocolate; there are sweet spices. When it arrives on the palate it makes a clean square, it is full, powerful, but not intrusive, it expresses great salinity and freshness, the persistence is very pronounced, in the final of excellent elegance resumes the toasted characters and of processed fruit that the nose has enhanced.

Screws used: 100% Chardonnay.

Selection of grapes: in the vineyard with manual collection in boxes of maximum 18 kg.

Vinification in white in pneumatic press with soft pressing of the whole grapes exclusively use of the I^ fraction. After static and physical separation from the impurities of the must at low temperatures, the inoculation of yeasts selected for fermentation in stainless steel tanks at controlled temperature. It follows the travase and lowering of the temperature at about 10°C to avoid malolactic fermentation. Once the “drawing syrup” is added, it is bottled, stopped with the crown cap and coricated in catasta for the grip of foam

Bottle sharpening: minimum 48 months.

Format: bottle of 75 cl.

Franciacorta milleesimato DOCG La Torre

Very loaded straw yellow with golden reflections. Complex and structured in the taste, full body, with very fine and persistent perlage. Bouquet with known characteristics of the long fermentation in bottle, i.e. hints of bread crust and yeast enriched with delicate notes of citrus fruits and dried fruit (mother, hazelnut). Savoury, fine and harmonious.

VITIGNO: Chardonnay 90% – Pinot Noir 10%

Vinification: 10% fermentation and aging in barrique for 6 months and 90%in steel.

Total alcohol content: 11,90% vol.

Sugar less than 1 gr/lt.

Total acidity: 6.3 g/l.

Extract: 21,8 g/l.

Aging: 52 months on yeast.

Bottle of 75 cl.

Franciacorta DOCG rosè La Torre

The white and red grapes are vinified separately and the preparation of the base takes place at the end of fermentation.

The Pinot Noir grapes are fermented in contact with the skin for the time necessary to obtain a Rosé base wine, then to give the final product a more or less intense color.

At finished product we will have characteristics with a fresh and savoury taste; fine and wide smell; intense foam.

Vineyard: Pinot nero 85%, Chardonnay 15%

Vinification: 30% crushed with cold maceration and 70% in press.

Total alcohol content: 12.59% vol.

Sugar: 3.0 gr/lt.

Total acidity: 6.8 g/l.

Extract: 22 g/l.

Aging: 25 months on yeast.

Bottle of 75 cl.

Franciacorta Secolo Novo Giovanni Biatta Nature reserve

Prestige and aristocracy.

Color warmer, golden, with lighter delicacies, creamy foam and bubbles of great finesse. Open limbs, very generous, pushes towards yellow, warm tones, both fruit and flowers, zagara, candied cedar, very mature apricot and sometimes dehydrated; creamy notes, liqueur, sugar cane molasses, straight apple, licorice paste and a memory of anise and tatin tarte.

Full, warm, nerborute wine, the effervescence stirred still despite the long spent on yeasts, then follows a rich saline acid component, which harmonizes a satisfying sip, which in the final drags an impressive alternation of sensations and awards, such as blond tobacco, incense and lioncella herb.

Wide glass; wine that is to be treated as a great white wine, starting from a cool temperature and then going up to 10°.

Screws used: 100% Chardonnay.

Selection of grapes: in the vineyard with manual collection in boxes of maximum 18 kg. Grapes that are born exclusively on limestone soil.

Vinification in white, by gravity and without a mechanical pressing. It is obtained what is called “mosto flower” that is a must of superior quality also to the I^ fraction. After filtering from the impurities of the must, the inoculation of yeasts selected for fermentation in stainless steel tanks at controlled temperature. It follows the travase and lowering of the temperature at about 10°C to avoid malolactic fermentation. Once added the “drawing syrup”, it is bottled, stopped with the crown cap and coricated in the catasta for the grip of foam.

Bottle sharpening: 72 months.

Format: bottle of 75 cl.

Franciacorta Secolo Novo dosage zèro reserve

Green gold of great brightness, very thin bubbles that give great persistence.

Perfume is a style, expressiveness, cleanliness and rigour; an image emerges: seems almost to be in the mountains, at the foot of a glacier, between streams and meadows, with the cold air that affects the face; the fennel and star anise form a ginger contour and grapefruit peel, with a white pepper finish.

In the mouth the wine retraces the stages of the perfume, a fiery blade solves the palate, the saline expressiveness touches very high peaks, the acidity returns prepotent, the salivation is impressed; the final literally dances tongue and palate, vibrant wine with a long trail, where spices and spicy return.

Screws used: 100% Chardonnay.

Selection of grapes: in the vineyard with manual collection in boxes of maximum 18 kg. Grapes that are born exclusively on limestone soil.

Vinification white in pneumatic press with soft pressing of the grapes and use exclusively of the I^ fraction. After static and physical separation from the impurities of the must at low temperatures, the inoculation of yeasts selected for fermentation in stainless steel tanks at controlled temperature. It follows the travase and lowering of the temperature at about 10°C to avoid malolactic fermentation. Once added the “drawing syrup”, it is bottled, stopped with the crown cap and coricated in the catasta for the grip of foam.

Bottle sharpening: 72 months.

Format: bottle of 75 cl.