Le Marchesine
Franciacorta Secolo Novo Brut Millesimato 2015
| Denomination | DOCG Franciacorta Millesimato Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | The bottles are stacked in ageing rooms at controlled temperatures (12-14 °C) for at least 36 months (up to 54 months) with maturation on the lees. |
Description
What kind of wine it is
Franciacorta Secolo Novo Brut by Le Marchesine is an elegant sparkling wine made using the Traditional Method. Produced from Chardonnay grapes, it displays a straw yellow colour enlivened by a fine and continuous perlage. The aromatic profile blends notes of toasted hazelnut, candied citron and honey, enriched by hints of menthol and floral nuances. On the palate, it is dry and slender-bodied, able to balance lively acidic tension with a pronounced mineral savouriness, culminating in a clean and persistent finish.
Where it comes from
The grapes for this Franciacorta originate from the slopes of La Santissima hill in Cussago. The vines sink their roots into limestone rock soils, a fundamental geological element that imparts clear saline traits to the wine. The cultivation involves a high planting density to encourage aromatic concentration in the fruit. During harvest, the grapes are hand-picked, preserving the integrity of the bunches until pressing.
How it is produced
Vinification begins with gentle pressing of the whole bunches, extracting only the free-run must. Fermentation takes place in stainless steel at controlled temperature with indigenous yeasts. The must is cooled to prevent malolactic fermentation and preserve freshness. Bottled for secondary fermentation, the wine undergoes a long ageing on the lees for fifty-four months, a period that refines its aromatic complexity and creamy texture.
History and Curiosities
Launched in 1995, Franciacorta Millesimato Secolo Novo celebrates the winemaking mastery of the Biatta family, who have pursued excellence for five generations. Created by Le Marchesine, this 2015 Metodo Classico is aged for an impressive 54 months on the lees, developing an extremely fine perlage and extraordinary elegance. Made from Chardonnay grapes grown on the La Santissima hill, it combines lively mineral savouriness with a rounded and enveloping flavour. Winner of numerous awards from prestigious guides such as Gambero Rosso, it offers a long and elegant finish, a true expression of prestige.
Awards
-
2015
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
10 - 15 years
- Start up year: 1985
- Oenologist: Jean Pierre Valade
- Bottles produced: 425.000
- Hectares: 51
| Name | Le Marchesine Franciacorta Secolo Novo Brut Millesimato 2015 |
|---|---|
| Type | White green brut |
| Denomination | Franciacorta DOCG |
| Vintage | 2015 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Lombardy |
| Vendor | Le Marchesine |
| Story | History and Curiosities Launched in 1995, Franciacorta Millesimato Secolo Novo celebrates the winemaking mastery of the Biatta family, who have pursued excellence for five generations. Created by Le Marchesine, this 2015 Metodo Classico is aged for an impressive 54 months on the lees, developing an extremely fine perlage and extraordinary elegance. Made from Chardonnay grapes grown on the La Santissima hill, it combines lively mineral savouriness with a rounded and enveloping flavour. Winner of numerous awards from prestigious guides such as Gambero Rosso, it offers a long and elegant finish, a true expression of prestige. |
| Origin | Colle La Santissima di Cussago, Franciacorta (Lombardy, Italy) |
| Soil composition | Limestone rock soils |
| Plants per hectare | 4,000–4,500 vines/ha |
| Yield per hectare | Approximately 80 quintals/ha |
| Fermentation temperature | Approximately 17–19 °C |
| Fermentation | At least 36 months (up to 54 months) |
| Production technique | Classic method |
| Wine making | White vinification with pneumatic press and gentle pressing of whole bunches (only the first fraction). Static clarification of the must at low temperatures; fermentation in stainless steel at controlled temperature (about 17–19 °C) with selected/indigenous yeasts; racking and lowering of the temperature to about 10 °C to prevent malolactic fermentation. Addition of tirage syrup, bottling and secondary fermentation in bottle (traditional method) with crown cap; ageing on the lees for at least 36 months (up to 54 months). |
| Aging | The bottles are stacked in ageing rooms at controlled temperatures (12 4 °C) for at least 36 months (up to 54 months) with maturation on the lees. |
| Residual sugar | 5.0 gr/L |
| Allergens | Contains sulphites |