Lo Sparviere
Lo Sparviere Franciacorta Cuvée n. 7 Brut Magnum
| Denomination | Franciacorta DOCG |
|---|---|
| Size | 1,50 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | 30 months sur lie. |
Description
It is th latest born at Lo Sparviere, from Chardonnay grapes only, it combines the rigour and the minerality of calcareous-clayey soils with the floral exuberance and the softness of morainic soils. It has a fruity and sapid taste, capable of being immediately appreciated.
Awards
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92/100
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Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
- Start up year: 1974
- Oenologist: Francesco Polastri
- Bottles produced: 120.000
- Hectares: 28
Lo Sparviere is housed in an old country residence dating back to the 16th century. At its helm is Mrs Monique Poncelet Gussalli Beretta, a determined woman who strongly wanted to recover the history and charm of this ancient corner of Franciacorta.
Mrs Monique inherited her passion for the land and the vineyard from her father-in-law, the lawyer Franco Gussalli, whose family had conducted numerous agricultural activities in Franciacorta for generations. These included the production of small quantities of wine initially intended for friends and family.
That same passion was picked up and kept alive over time by expanding and developing the wine business. Today, the estate covers more than 60 hectares, 30 of which are planted with Chardonnay and Pinot Noir, all of which have been organically farmed since 2013. Read more
| Name | Lo Sparviere Franciacorta Cuvée n. 7 Brut Magnum |
|---|---|
| Type | White brut |
| Denomination | Franciacorta DOCG |
| Size | 1,50 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Lombardy |
| Vendor | Lo Sparviere |
| Origin | Municipality of Provaglio d’Iseo (BS) |
| Climate | Altitude: 200 m. a.s.l. Exposure: South-West on a slight slope. |
| Soil composition | The red soil is calcareous, with clay and silt content. |
| Yield per hectare | 8,000kg/h q. |
| Harvest | From the last 10 days in August to the first 10 days in September. Only by hand and with strict grape selection on the vine. |
| Fermentation temperature | 16 °C |
| Wine making | Taken from the vine, the small crates of Chardonnay are left overnight in a refrigerating room. The whole clusters are then pressed to obtain a 60% yield. The first-pressing must rests for 24 hours at low temperature to foster clarification and lysis of varietal aromas. Slow fermentation takes place at 16 °C to preserve all the fragrances. The basic wine is aged on the lees for about 7 months in stainless steel tanks; bottle fermentation follows in May. |
| Aging | 30 months sur lie. |
| Total acidity | 6.5 gr/L |
| PH | 3.15 |
| Residual sugar | 9.0 gr/L |
| Allergens | Contains sulphites |
