Le Marchesine
Franciacorta Brut Saten Brigantia Millesimato Magnum 2021
| Denomination | DOCG Franciacorta Saten Brut |
|---|---|
| Size | 1,50 l |
| Alcohol content | 13.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | The bottles are stacked in ageing rooms at a controlled temperature (12-14 °C) for at least 36 months. |
- Name and vintage: Franciacorta DOCG Satèn Brut Millesimato 2021
- Grapes and method: 100% Chardonnay, Italian Traditional Method sparkling wine
- Ageing on the lees: around 36 months for greater complexity and creaminess
- Aroma and colour: notes of plum and white flowers; straw yellow with golden highlights
- Pairings and serving: ideal as an aperitif, with spicy raw dishes and cheeses; serve at 6–8 °C
Description
What kind of wine is it
Franciacorta Satèn Brut Brigantia by Le Marchesine is a white wine from Lombardy with controlled and guaranteed designation of origin, which enhances the elegance of the Traditional Method and fully showcases Chardonnay. In the glass, it appears straw yellow with golden highlights, enlivened by a persistent and fine perlage. The bouquet weaves together notes of plum, white flowers, chamomile and vanilla. On the palate, it reveals a creamy and enveloping texture, able to balance a pleasant savouriness with a slightly mineral finish, ensuring a structured and harmonious sip.
Where does it come from
This wine is produced in Lombardy, in the heart of Franciacorta, specifically from vineyards located in Passirano. The agronomic care involves Guyot training systems with a density designed to optimise the expression of the terroir. These characteristics are reflected in a clear territorial identity, capable of delivering clean and defined aromas.
How is it produced
Production begins with a manual harvest, followed by gentle pressing of whole bunches. Fermentation takes place in stainless steel tanks at a controlled temperature, avoiding malolactic fermentation to preserve the natural freshness of the must. After the addition of the tirage syrup, the wine undergoes secondary fermentation in the bottle following the principles of the Traditional Method. This is followed by a slow ageing on the lees for about thirty-six months, essential for imparting aromatic depth and impeccable taste balance, enriched by delicate pastry notes.
History and Curiosities
Produced in Passirano since 1999, the renowned Franciacorta Satèn Brut Brigantia from the Le Marchesine winery embodies the essence of Lombard elegance. It has also been awarded prestigious accolades, such as 92 points from the I Vini di Veronelli guide and the 5 Sparkle Spheres.
Awards
-
2021
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
3Italian Sommelier Association (AIS) guide
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1985
- Oenologist: Jean Pierre Valade
- Bottles produced: 425.000
- Hectares: 51
| Name | Le Marchesine Franciacorta Brut Saten Brigantia Magnum 2021 |
|---|---|
| Type | White brut |
| Denomination | Franciacorta DOCG |
| Vintage | 2021 |
| Size | 1,50 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Lombardy |
| Vendor | Le Marchesine |
| Story | History and Curiosities Produced in Passirano since 1999, the renowned Franciacorta Satèn Brut Brigantia from the Le Marchesine winery embodies the essence of Lombard elegance. It has also been awarded prestigious accolades, such as 92 points from the I Vini di Veronelli guide and the 5 Sparkle Spheres. |
| Origin | Passirano (BS) |
| Plants per hectare | 4,500–5,000 vines/ha |
| Yield per hectare | Approximately 100 quintals/ha |
| Harvest | Hand-picked in small crates, with very slow and gentle pressing of whole bunches. |
| Fermentation | Approximately 36 months |
| Production technique | Traditional method |
| Wine making | White vinification with pneumatic press and gentle pressing of whole bunches, separation of the fractions; static clarification at low temperature; fermentation with selected yeasts in stainless steel tanks at controlled temperature (with possible fermentation and ageing in small Allier oak barrels); racking and lowering of the temperature to around 10°C to prevent malolactic fermentation; addition of tirage syrup (max 18 g/L of sugar), bottling with crown cap and prise de mousse in bottle (March-April) with maturation on the lees for about 36 months. |
| Aging | The bottles are stacked in ageing rooms at a controlled temperature (12 4 °C) for at least 36 months. |
| Residual sugar | 10.0 gr/L |
| Allergens | Contains sulphites |