Le Marchesine
Le Marchesine Franciacorta Rosè Artio Brut Millesimato Magnum 2021
Regular price
€61,00
Other years:
2020
Immediate availability
| Denomination | Franciacorta DOCG |
|---|---|
| Size | 1,50 l |
| Alcohol content | 13.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | Chardonnay, Pinot Nero |
| Annata | 2021 |
| Denominazione | DOCG Franciacorta Rosé Brut |
| Nome del Prodotto | Franciacorta Rosé Artio Brut Millesimato 2021 |
| Colore | Ranging from coral to pale salmon. |
| Profumo | Clear notes of plum, cherry, and wild black fruits such as blueberry and mulberry. Then typical vegetal and spicy characters, barks and musky tones come out. It closes with fresher, citrusy characters. |
| Gusto | Balanced in its acidic component with an enveloping alcoholic content. In the finish, the red fruit and small berries come back, with a good spiciness and a hint of liquorice. |
| Tecnica di Produzione | 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. |
| Abbinamenti | 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. |
| Zona | Lombardy |
| Paese | Italy |
| Other years | 2020 |
Details
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
Pairings
Starters
Fish
Cheese
Poultry
Vegetarian
Producer
Le Marchesine
From this winery
- Start up year: 1985
- Oenologist: Jean Pierre Valade
- Bottles produced: 425.000
- Hectares: 51
Le Marchesine is a well-known winery located in the heart of Franciacorta, owned by the Biatta family.
The winery, which has been in business for 4 generations, boasts some 47 hectares of vineyards, dedicated essentially to Guyot vine cultivation.
They mainly produce Franciacorta Docg Brut and Franciacorta Le Marchesine, alongside a discreet production of Pinot Noir and Cabernet Sauvignon.
The bottles of Le Marchesine Franciacorta featured on Xtrawine have been selected from the best vintages of 2010 and 2013 with an ageing capacity ranging from 5 to 10 years, perfect to accompany your fish, pasta and cheese dishes.
The Cantina Le Marchesine has approximately 2500 metres of underground space dedicated to the refinement and storage of the bottles. Made using state-of-the-art machinery, they produce Franciacorta Le Marchesine that are distinguished by their fresh, soft character and elegant perlage, a characteristic that makes them particularly popular in Belgium, France, Germany, the United States, Eritrea and Canada.
Xtrawine offers bottles of the mbest vintages of 2013 and 2014 made from varieties such as: Nebbiolo, Blend Rosso and Sangiovese.
Read more
| Name | Le Marchesine Franciacorta Rosè Artio Brut Millesimato Magnum 2021 |
|---|---|
| Type | Rosé brut |
| Denomination | Franciacorta DOCG |
| Vintage | 2021 |
| Size | 1,50 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | Chardonnay, Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Le Marchesine |
| Cultivation system | Spurred cordon (Guyot) at 90 00 cm from the ground. |
| Plants per hectare | 4,500-5,000. |
| Yield per hectare | About 10,000 kg/hectare. |
| 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. |
| Wine making | 36 months minimum. |
| Total acidity | 6.7 gr/L |
| Dry extract | 20.0 gr/L |
| Allergens | Contains sulphites |