Soft delicacy could be the explanation of the name coined by the producers of Franciacorta.
Maximum expression of a grape, chardonnay, which is able to extract from these lands, structure, elegance and minerality then transformed with a skilful vinification in what we consider the aperitif par excellence.
Fermentation in stainless steel for 90% and 10% in oak barrels, draft in the spring following the harvest and after a period of aging in contact with the yeasts that varies from 24 to 30 months is disgorgement.
Subsequently, before being released to the market, the bottles rest for at least 4 months.
Fine and persistent on the nose with notes of flowers. In the mouth fresh, balanced with good minerality and persistence.
As an aperitif but also in combination with pasta dishes and not too elaborate
- A Trio of Sparkling Wines from Franciacorta (vinespot.blogspot.com)
- Cristina Ziliani, Berlucchi, Spreading the Joy of Franciacorta (donnedelvino.com)
- Franciacorta terroir (and a little Pinot Nero porn for your hump day) (dobianchi.com)