| Grape varieties |
90% Chardonnay, 10% Pinot Nero |
| Origin |
Grapes from the most suitable vineyards in the 19 communes of Franciacorta |
| Harvest |
From the second decade of August to the first of September. |
| Vinification |
Soft and progressive pressing of the bunches with fractionation of the must; alcoholic fermentation in steel vats. |
| Ageing |
Preparation of the cuvée in the Spring following the harvest. Second fermentation in the bottle and subsequent ageing in contact with its own yeasts for at least 24 months, followed by a further 2 months after disgorging. |
| Pairing |
A wine that is recommended from the aperitif to the whole meal and is an excellent accompaniment to some typical Franciacorta dishes, from casoncelli (stuffed ravioli) to lake fish (perch and char). It enhances, without overpowering, the flavours of the dishes, whether they are rice and pasta dishes, white meats or fresh, medium-aged cheeses. |