Corte Fusia
Franciacorta Brut
| Denomination | DOCG Franciacorta Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 70% Chardonnay, 20% Pinot Nero, 10% Pinot Bianco |
| Aging | The stacked bottles remain at least 18 months in contact with the yeasts before riddling. They are then disgorged and dosed only with the same wine. |
Description
Franciacorta Brut, produced by Corte Fusia, a Lombardy winery of excellence. Blend: 70% Chardonnay, 20% Pinot Noir, 10% Pinot Blanc. 0.75L bottle. A Franciacorta born from the passion of Daniele Gentile and Gigi Nembrini, young winemakers who have perfectly interpreted the terroir of Monte Orfano. The stacked bottles spend a minimum of 18 months on the lees before stirring. They are then disgorged and dosed only with the same wine. A fine and persistent perlage, an elegant bouquet, and a fresh and harmonious taste, ideal for celebrating any occasion.
Awards
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3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
- Oenologist: Daniele Gentile
- Hectares: 7
Winemaker the first and final year student in Agronomy the second, after several experiences they gathered their paths giving birth to the idea of feeling part of the territory through wine. With the utmost respec in the vineyard as well as in the winery. Read more
| Name | Corte Fusia Franciacorta Brut |
|---|---|
| Type | White green brut |
| Denomination | Franciacorta DOCG |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 70% Chardonnay, 20% Pinot Nero, 10% Pinot Bianco |
| Country | Italy |
| Region | Lombardy |
| Vendor | Corte Fusia |
| Origin | Towns of Cologne, Coccaglio and Rovato (Brescia). |
| Soil composition | Fluvioglacial with medium fertility, loose. |
| Cultivation system | Spurred cordon and Guyot. |
| Plants per hectare | 5,000. |
| Yield per hectare | 9,500 kg/hectare. |
| Harvest | By hand, with small crates between mid and late August. |
| Wine making | Vinification in white in pneumatic press with separation of the first and second pressing. After clarification of the must, the inoculation of selected yeasts occurs for fermentation partly in temperature-controlled stainless steel tanks. This is followed by racking and lowering the temperature to around 10°C to avoid malolactic fermentation, continuing with regular battonage until the cuvée is assembled. After adding liqueur de tirage in March, it is bottled, corked with the crown cork and laid down in the stack for the second fermentation. |
| Aging | The stacked bottles remain at least 18 months in contact with the yeasts before riddling. They are then disgorged and dosed only with the same wine. |
| Year production | 15500 bottles |
| Allergens | Contains sulphites |