||Blanco espumoso método champenoise brut
||Calino di Cazzago San Martino - Brescia
|Composición del terreno
||The soil composition on which the screws are located is Morenic type.
||Grape harvesting takes place as traditionally handmade, in small wooden crates.
||Vinification requires grapes to arrive in the cellar for a maximum of 2 hours, followed by a soft grape pressing, where only the first pre-pressed must is used for Franciacorta. Following the drop in the temperature of the must at a controlled temperature of 14 ° C and the static decantation in the tub for 18 maximum 24 hours. Then fermentation at controlled temperature in steel with selected yeasts. After some transfer of the base wine, stabilization is carried out with a slight clarification and filtration, stabilizing in cold conditions. In the spring, the Cuvée is created using several base wines of Franciacorta. The permanence on fine yeasts is at least 30 months and the sugary dosage reaches 7 grams per liter of wine.
||For this wine of the france there is a wide range of possible combinations and able to enhance its characteristics. All the appetizers, the dishes with the crustaceans, the appetizers of the sea and, of course, the toast for the end of the meal.
||Precio Cascina San Pietro Franciacorta Brut € 15,14