Le Marchesine
Franciacorta Rosé Artio Brut Millesimato 2021
| Denomination | DOCG Franciacorta Rosé Brut |
|---|---|
| Size | 1,50 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 |
- Magnum Format 1.5 L: Rosé Artio Brut Millesimato 2021, 13% vol
- Grape Variety: Pinot Noir and Chardonnay, brief maceration on the skins for about 6 hours
- Traditional Method: secondary fermentation in the bottle and ageing on the lees for at least 36 months
- Aroma and taste: notes of plum, cherry, dark fruits, spices and a liquorice finish
- Serving and pairings: serve at 6–8 °C, ideal with carpaccio, grilled dishes, duck and boiled meats
Description
What kind of wine it is
Franciacorta Rosé Artio Brut by Le Marchesine is a sparkling rosé wine that highlights Pinot Noir and Chardonnay grapes. Produced using the Traditional Method, it presents a coral colour with salmon hues and a persistent perlage. On the nose, it is clean, characterised by notes of plum, cherry and small dark fruits such as blueberry and mulberry. On the palate, it reveals a structure balanced between acidity and savouriness, enriched by spicy hints, vegetal notes and a vibrant citrus freshness. The finish is marked by fruity returns and a distinct liquorice aftertaste.
Where it comes from
This wine originates in the heart of Franciacorta, in Lombardy, an area renowned for Italian sparkling wines. Le Marchesine manages its vineyards with the utmost agronomic care. The vines, cultivated using the spur-pruned cordon system, maintain low yields to ensure a high aromatic concentration in the fruit. Constant attention in the vineyard allows the most authentic essence of the varieties to be transferred to the glass. The local microclimate and soil characteristics give the sparkling wine a distinctive character, capable of elegantly expressing the identity of its terroir.
How it is produced
The production process begins with the manual harvesting of the bunches, followed by gentle pressing. The Pinot Noir must undergoes a short maceration before being blended with Chardonnay. Fermentation takes place in stainless steel tanks at a controlled temperature; subsequent cooling prevents malolactic fermentation, preserving the wine's natural freshness. As required by the Traditional Method, the secondary fermentation occurs in the bottle, where the wine ages on the lees for at least thirty-six months, acquiring an enveloping and complex structure.
History and Curiosities
Born from the winemaking vision of the Biatta family, active since 1985, this sparkling wine represents the excellence of the winery. First created in 1993, the Franciacorta Rosé Millesimato matures on the lees for a minimum of 36 months, developing an enveloping structure and an abundant, unmistakable perlage. Celebrated by the leading industry guides with gold medals and high scores, this refined Metodo Classico is a multi-award-winning label of the company, confirming a solid reputation founded on artisanal care.
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 Magnum 2021 |
|---|---|
| Type | Rosé brut |
| Denomination | Franciacorta DOCG |
| Vintage | 2021 |
| Size | 1,50 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | Chardonnay, Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Le Marchesine |
| Story | History and Curiosities Born from the winemaking vision of the Biatta family, active since 1985, this sparkling wine represents the excellence of the winery. First created in 1993, the Franciacorta Rosé Millesimato matures on the lees for a minimum of 36 months, developing an enveloping structure and an abundant, unmistakable perlage. Celebrated by the leading industry guides with gold medals and high scores, this refined Metodo Classico is a multi-award-winning label of the company, confirming a solid reputation founded on artisanal care. |
| Origin | Franciacorta, Lombardy, Italy |
| Cultivation system | Spurred cordon (Guyot) at 90 00 cm from the ground |
| Plants per hectare | 4.500–5.000 piante/ha |
| Yield per hectare | Circa 100 q/ha |
| 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; brief maceration of the Pinot Noir must (about 6 hours) and blending with Chardonnay; static and physical clarification at low temperatures; fermentation with selected yeasts in stainless steel tanks at controlled temperature; racking and lowering the temperature to about 10°C to prevent malolactic fermentation; addition of tirage syrup, bottling with crown cap and secondary fermentation in the bottle. |
| 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 undergoes a brief maceration of about 6 hours, then is blended with the Chardonnay. After static and physical clarification at low temperatures, selected yeasts are inoculated and fermentation takes place in stainless steel tanks at a controlled temperature; this is followed by racking and lowering the temperature to around 10°C to prevent malolactic fermentation. Once the tirage syrup is added, the wine is bottled, sealed with a crown cap and placed in stacks for the prise de mousse. |
| 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 |