Cascina San Pietro
Cascina San Pietro Franciacorta Brut
| Denomination | Franciacorta DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Chardonnay |
Description
From the Classicity of the Variety of Chardonnay Grapes to 100% Cascina San Pietro produces a fantastic Franciacorta Brut Cuveé Basic. Great in size, adapted to the most exciting and thrilling situations.
Details
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
03 - 05 years
Pairings
- Start up year: 2001
- Oenologist: Alessandro Santini
- Bottles produced: 45.000
- Hectares: 6
The viticulture, already present during roman ages in our lands, laid, especially in the lower middle-ages (1001 – 1321) , the basis to rich the modern and specialised grapes cultivation now well-known. The "Cascina San Pietro" farmhouse, is located in "Calino", hamlet of "Cazzago San Martino", in the District called "Franciacorta".
The farmhouse start to makes wine from his own grapes in 2001 after restoration of the old farm rebuilded by the PECIS family and occupied since 1970 by the Trici, a very large family, that tilled as a share-cropper the vineyard of an old noble family owner. The vineyard stretches for six hectares (14.826 acres) tilled by Giuseppe Pecis with the maximum respect of environment and the grapes biological cycle in order to get genuine and unadulterated wine, according to territorial characteristics. Read more
| Name | Cascina San Pietro Franciacorta Brut |
|---|---|
| Type | White brut |
| Denomination | Franciacorta DOCG |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Lombardy |
| Vendor | Cascina San Pietro |
| Origin | Calino di Cazzago San Martino - Brescia |
| Soil composition | The soil composition on which the screws are located is Morenic type. |
| Yield per hectare | 10,000 kg |
| Harvest | Grape harvesting takes place as traditionally handmade, in small wooden crates. |
| Wine making | Vinification requires grapes to arrive in the cellar for a maximum of 2 hours, followed by a soft grape pressing, where only the first pre-pressed must is used for Franciacorta. Following the drop in the temperature of the must at a controlled temperature of 14 ° C and the static decantation in the tub for 18 maximum 24 hours. Then fermentation at controlled temperature in steel with selected yeasts. After some transfer of the base wine, stabilization is carried out with a slight clarification and filtration, stabilizing in cold conditions. In the spring, the Cuvée is created using several base wines of Franciacorta. The permanence on fine yeasts is at least 30 months and the sugary dosage reaches 7 grams per liter of wine. |
| Allergens | Contains sulphites |