Le Marchesine Franciacorta Extra Brut

Le Marchesine Franciacorta Extra Brut

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Price 
Not available

Lombardy - Italy
White extra brut

How to serve

Serve at:

06 - 08°C.

Longevity:

05 - 10 years

Glass:
Charmat Method Sparkling Wines
Le Marchesine Franciacorta Extra Brut

Perlage

The bubbles make an overbearing space, trying to make their way to enhance the aromas.

Colour

The colour is rather pale straw yellow.

Bouquet

The bouquet is immediately spicy, mineral, at times smoky, reminiscent of citrus peel, fruit with a sweet pulp, but with a leathery skin, plum, gooseberry, then moves on to more vegetal notes, vine leaf, elder flowers and essential oils of bergamot, dill and wild fennel.

Flavour

In the mouth it has excellent tension, very direct, clean, thirst quenching, pleasingly dry; the salty acid component emerges significantly, giving juiciness, but above all lengthening memories, which return on chalk dust, on lymphatic and vegetal notes.

Pairing

A wine capable of approaching cuisines with distant interferences, perhaps Asian, handling sushi, sashimi, spicy and aromatic preparations to perfection, even raw fish marinated with herbs. Among first courses the use of aromatic herbs is recommended, a classic like trofie al pesto, among second courses white meat with seasonings of aromatic herbs.

Pasta
Fish
Shellfish
Cheese
Poultry
White fish
Sushi

Features

Name Le Marchesine Franciacorta Extra Brut
Type White extra brut
Classification DOCG Franciacorta Extra Brut
Size 0,75 l Standard
Alcohol content 12.50% by volume
Grape varieties Chardonnay, Pinot Bianco, Pinot Nero
Country Italy
Region Lombardy
Cultivation system Guyot at 90-100cm from the ground.
No. plants per hectare 4,500-5,000
Yield per hectare About 100 q.
Harvest In the vineyard with manual harvest in boxes of maximum 18 kg.
Production technique In white in pneumatic press with soft pressing of the whole grapes and separation of the 1st and 2nd fractions. After static and physical separation from the impurities of the must at low temperatures, there is the inoculation of selected yeasts for fermentation in stainless steel tanks at controlled temperature. This is followed by racking and lowering the temperature to about 10 ° C to avoid malolactic fermentation. Once the "draught syrup" has been added, the wine is bottled, corked with a crown cap and laid down in a pile for frothing.
Vinification Minimum 24 months.
Total acidity 6.00 gr/L
Dry extract 19.00 gr/L
Allergens Contains sulphites
Pairing A wine capable of approaching cuisines with distant interferences, perhaps Asian, handling sushi, sashimi, spicy and aromatic preparations to perfection, even raw fish marinated with herbs. Among first courses the use of aromatic herbs is recommended, a classic like trofie al pesto, among second courses white meat with seasonings of aromatic herbs.

Official awards

Expert

Award

Description

Vintage

Robert Parker
88/100 
N/A
Veronelli
 
2 red stars - A high quality wine with distinctive character N/A
xtraWine
88/100 
N/A
Le Marchesine
From this winery:

A dynamic and significant winery located in the heart of Franciacorta, Marchesine Biatta belongs to a family of ancient origins, attested as far back as 1196. The family has been in the wine business for four generations: at the beginning of the last...

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