Arcari e Danesi
Arcari e Danesi Franciacorta Saten 2019
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| Denomination | Franciacorta DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 50% Chardonnay, 50% Pinot Bianco |
| Aging | on the lees at least 30 months. |
Description
Minerality and flavor, hints of ripe fruit, freshness and rich taste make it one of our most particular and exemplary wines of the production method without exogenous sugars. It is produced only in particular years and in a few thousand bottles. It is the first type of Franciacorta with which the company has started experimenting with the "solouva method".
Details
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
Pairings
Starters
Fish
Cheese
White fish
Producer
Arcari e Danesi
From this winery
- Start up year: 2006
The Arcari + Danesi Agricultural Company was born in 2006 from an idea developed 10 years earlier by Giovanni Arcari and Nico Danesi. Friends since childhood, Giovanni and Nico have always worked in the world of wine, the former as a trader, the latter as an oenologist, both startuppers of wineries. The cellar has always been their dream that has finally come true.
The winery is located in the municipality of Coccaglio, on top of Montorfano, the relief that delimits Franciacorta to the south. The spaces of the company are completely excavated inside the hill and are entirely built with the rock extracted during the excavations. These are very particular rocks, created by millenary sediments, which are found only in this area of Franciacorta.
Montorfano, a hill of more ancient and tectonic origin than the other Franciacorta hills of morainic origin, has a ferrous and red soil that characterizes the wines with a lot of minerality. The external square and the terraced vineyards that surround the cellar face south, towards the Po Valley, a small patch of land, which on clear days lets you see the Apennines quietly. Read more
The winery is located in the municipality of Coccaglio, on top of Montorfano, the relief that delimits Franciacorta to the south. The spaces of the company are completely excavated inside the hill and are entirely built with the rock extracted during the excavations. These are very particular rocks, created by millenary sediments, which are found only in this area of Franciacorta.
Montorfano, a hill of more ancient and tectonic origin than the other Franciacorta hills of morainic origin, has a ferrous and red soil that characterizes the wines with a lot of minerality. The external square and the terraced vineyards that surround the cellar face south, towards the Po Valley, a small patch of land, which on clear days lets you see the Apennines quietly. Read more
| Name | Arcari e Danesi Franciacorta Saten 2019 |
|---|---|
| Type | White brut |
| Denomination | Franciacorta DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 50% Chardonnay, 50% Pinot Bianco |
| Country | Italy |
| Region | Lombardy |
| Vendor | Arcari e Danesi |
| Origin | Exclusively from the terraced vineyards of Montorfano, adjacent to the headquarters of the winery and for this reason we like to call it a cru |
| Harvest | The harvest takes place when the grapes are phenolically ripe then, compared to a classic method where the harvest is forced by man to technological maturity (the grapes are harvested according to the level of acidity and sugar content) that of the solouva method is postponed. |
| Production technique | Arcari + Danesi since 2008 begins to produce Franciacorta with the solouva method (without exogenous sugars). The method is based on a simple concept: the grape is a fruit and as such it must be harvested when it is ripe. |
| Wine making | After harvesting, pressing takes place in a soft way, to preserve the acidity of the must as much as possible. In all the phases of vinification - n the primary and secondary fermentation and in the addition of any dosage syrup self-produced sugar (in the form of frozen must) is used in order to obtain a product that is the natural expression of the fruit, without having to use exogenous sugars (sucrose or mcr). |
| Aging | on the lees at least 30 months. |
| Residual sugar | 3.0 gr/L |
| Allergens | Contains sulphites |