Description
It is mainly made from grapes from the ‘Cascina’ vineyard located near the winery, within the Cascina Clarabella hamlet. It undergoes the same processing as the basic Franciacorta Brut: fermentation in stainless steel for 85% and 15% in barrique, draught in the spring following the harvest.

Perlage

Perfume

Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years

Clarabella is a social cooperative for job placement, it is supportive and inclusive and creates employment opportunities for people with mental and physical disabilities.
Clarabella is an agricultural cooperative, takes care of its territory with organic crops, preserves its culture and develops tourist welcome projects to spread awareness of it.
Clarabella is a non-profit organization, its activities are non-profit and the profits made are reinvested in the development of activities.
Our experience stems from typical peasant "wisdom," according to which everyone is able in their own way, whatever their cultural level or mental condition, because plants and animals do not discriminate against anyone, do not look the other way and grow healthy whoever looks after them.
Clarabella was established on March 29, 2002, with the aim of redeveloping the "Ca' de Pole" area of Iseo and creating a pleasant, stimulating, serene, culturally and socially alive environment suitable for revitalizing and positively connoting the area.
Clarabella is part of the Cascina Clarabella consortium, which includes three other social cooperatives: Diogene, which deals with the social-health aspects related to psychiatry; Dispari, which develops services for companies and public agencies; and I Perinelli, which carries out agricultural activities in Ponte dell'Olio in the province of Piacenza. Read more


Name | Clarabella Franciacorta Essenza Pas Dose |
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Type | White organic pas dosé |
Denomination | Franciacorta DOCG |
Size | 0,75 l |
Alcohol content | 12.5% by volume |
Grape varieties | 80% Chardonnay, 20% Pinot Nero |
Country | Italy |
Region | Lombardy |
Vendor | Clarabella |
Cultivation system | Guyot |
Plants per hectare | 6500 |
Yield per hectare | 57 hl |
Harvest | End of August. |
Wine making | Soft pressing without addition of sulphur dioxide, static cold decantation for 36 hours. Inoculation fermentation with selected yeasts. |
Aging | After maturing in contact with the yeasts for 20 to 30 months, disgorgement is carried out. |
Total acidity | 7.3 gr/L |
Allergens | Contains sulphites |