| Soil composition |
Fine deposits: deep, few rock fragments, silty loam texture, sub-alkaline reaction, medium drainage. |
| Harvest |
First 10 days of September. |
| Vinification |
The grapes, painstakingly selected during the harvest, are softly pressed to extract only the qualitative heart of the product. The first fermentation takes places in thermoconditioned stainless steel tanks where the sparkling wine base rests for at least 8 months before assemblage. Wines with the most elegance and refinement are selected to respect the silkiness and creaminess that the type demands. For refermentation, 20 g/l of sugars are added, which are metabolised by the yeast and transformed under 5 atmospheres of pressure, one less than the other Franciacorta wines. The latter characteristic produces a fine, elegant and creamy bubbly but, at the same time, persistent. |
| Ageing |
The bottles remain in elevation on the lees for at least 35 months and disgorged thereafter, with a dosage of liqueur d’expedition with 6 g/l sugar content. |
| Pairing |
Thanks to its softness, it can support any combination, especially those with strong flavours: blue fish, or the queen of shellfish, the oyster. |
| On offer |
Price I Barisei Franciacorta Saten Brut Millesimato 2018 CHF 31.57
inc VAT
|