| Cultivation system |
Spurred cordon (Guyot) at 90-100 cm from the ground. |
| Harvest |
By hand, with crates of a maximum of 18 kg. |
| Production technique |
Vinified in white in a pneumatic press with a soft pressing of the whole grapes and separation of the 1st and 2nd fractions. The must of the Pinot Nero undergoes a light maceration for about 6 hours and is then blended with the Chardonnay. After static and physical separation from impurities in the must at low temperatures, selected yeasts are inoculated for fermentation in temperature-controlled stainless steel tanks. This is followed by racking and lowering the temperature to around 10°C to avoid malolactic fermentation. Once the liqueur de tirage has been added, it is bottled, corked with the crown cork and laid in the stack for the second fermentation. |
| Pairing |
It is a well-structured rosé that can be a companion to many preparations, with a predilection for the summer period. A companion to barbecues, carpaccio, and roast beef. More elaborate foods include duck, with its escalope breast with pomegranate or its speck. Even during winter, it can accompany classic preparations, such as boiled meat with sauces. |
| On offer |
Price Le Marchesine Franciacorta Rosé Artio Brut Millesimato Magnum 2019 CHF 49.19
inc VAT
|