||Rosé classic method sparkling wine brut
||Spurred cordon (Guyot) at 90-100 cm from the ground.
||In the vineyard with manual harvesting in boxes of maximum 18 kg.
||In white in pneumatic press with soft pressing of the whole grapes and separation of the 1st and 2nd fractions. The must of the Pinot Noir undergoes a light maceration of about 6 hours and is then blended with the Chardonnay. After static and physical separation from impurities in the must at low temperatures, selected yeasts are inoculated for fermentation in temperature-controlled stainless steel tanks. This is followed by racking and lowering the temperature to around 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.
||It is a well-structured rosé that can be served with many dishes, with a predilection for the summer period, a companion for barbecues, carpaccio and roast beef. Among the more elaborate foods is duck, with its escaloped breast with pomegranate or its speck. Even during the cold season it can accompany some classic dishes, such as boiled meat with its sauces.
||Price Le Marchesine Franciacorta Rosé Artio Brut Millesimato Magnum 2017 € 39.33