Le Marchesine
Franciacorta Rosè Artio Brut Millesimato 2021
| Denomination | DOCG Franciacorta Rosé Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | Chardonnay, Pinot Nero |
| Aging | Ageing on the lees in the bottle for a minimum of 36 months |
- Metodo Classico Brut: bottle refermentation, Brut dosage, sugar residue 8 g/L
- Blend and origin: Chardonnay and Pinot Noir from Passirano, Franciacorta DOCG, 2021 harvest
- Ageing on the lees: at least 36 months to impart greater complexity and structure
- Aromatic profile: notes of cherry, blueberry and citrus; finish with small fruits and liquorice
- Serving and pairings: temperature 6–8 °C; suitable for roasts, duck, flavourful boiled meats and carpaccio
Description
What kind of wine it is
Franciacorta Rosé Brut Artio by Le Marchesine is a sparkling rosé wine with a refined coral hue. Produced using the Traditional Method, it releases aromas of cherry, blueberry and lively citrus notes. On the palate, it stands out for its balance, blending a pleasant dry note with an enveloping structure. The finish offers hints of small red fruits and liquorice, accompanied by a persistent perlage. Thanks to its precise Brut dosage, it pairs perfectly with roasts, duck and carpaccio.
Where it comes from
This Franciacorta originates from vineyards located in Passirano, in the heart of Lombardy. Le Marchesine’s vineyard management adopts the spur-pruned cordon training system, ensuring a balanced yield to guarantee top quality. The high planting density encourages the concentration of the grapes’ primary aromas. To preserve the integrity of the bunches, the harvest is carried out with a rigorous manual picking, placing the fruit in small crates before their arrival at the winery.
How it is produced
Vinification begins with gentle pressing of the grapes. The Pinot Noir must undergoes a short maceration of about six hours to extract delicate colour and aromatic nuances, before being blended with Chardonnay. Fermentation takes place in stainless steel tanks at a controlled temperature, without malolactic fermentation to preserve maximum freshness. The prise de mousse in the bottle, the heart of the Traditional Method, is followed by a long maturation of at least thirty-six months on the lees, which gives the wine remarkable structural complexity.
History and Curiosities
Born in 1993 in Passirano, the Franciacorta Rosé Brut Millesimato “Artio” by Le Marchesine embodies true Lombard excellence. The grapes, meticulously hand-picked, are processed using the traditional method with a delicate maceration of Pinot Noir. The prolonged ageing on the lees, for a minimum of 36 months, gives this award-winning wine a generous structure and great complexity. The 2021 vintage delights the palate with a continuous perlage, capable of enhancing notes of red fruits and refined spicy nuances.
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 Rosè Artio Brut Millesimato 2021 |
|---|---|
| Type | Rosé brut |
| Denomination | Franciacorta DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | Chardonnay, Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Le Marchesine |
| Story | History and Curiosities Born in 1993 in Passirano, the Franciacorta Rosé Brut Millesimato "Artio" by Le Marchesine embodies true Lombard excellence. The grapes, meticulously hand-picked, are processed using the traditional method with a delicate maceration of Pinot Noir. The prolonged ageing on the lees, for a minimum of 36 months, gives this award-winning wine a generous structure and great complexity. The 2021 vintage delights the palate with a continuous perlage, capable of enhancing notes of red fruits and refined spicy nuances. |
| Origin | Passirano (Franciacorta), Lombardia, Italia |
| Cultivation system | Spurred cordon (Guyot) at 90 00 cm from the ground |
| Plants per hectare | 4500-5000 plants/ha |
| Yield per hectare | Approximately 100 quintals per hectare |
| Fermentation | Minimum 36 months |
| Production technique | White vinification in a pneumatic press with gentle pressing of whole grapes and separation of the first and second fractions; light maceration of the Pinot Noir (about 6 hours); fermentation in stainless steel tanks at controlled temperature with selected yeasts; secondary fermentation in bottle using the traditional method. |
| Wine making | White vinification in a pneumatic press with gentle pressing of whole grapes and separation of the first and second fractions; the Pinot Noir must macerates for about 6 hours and is blended with Chardonnay. Static and physical clarification at low temperature, inoculation with selected yeasts and fermentation in stainless steel tanks at controlled temperature; racking and cooling to around 10°C to prevent malolactic fermentation. Addition of tirage syrup, bottling, sealing with a crown cap and prise de mousse in the bottle (traditional method). |
| Aging | Ageing on the lees in the bottle for a minimum of 36 months |
| Total acidity | 6.7 gr/L |
| Residual sugar | 8.0 gr/L |
| Dry extract | 20.0 gr/L |
| Allergens | Contains sulphites |