Lo Sparviere
Franciacorta Rosé Brut Monique
| Denomination | DOCG Franciacorta Rosé Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | 24 months on the lees. |
- Organic Traditional Method: Brut rosé sparkling wine made exclusively from Pinot Noir grapes
- Colour and perlage: salmon pink with fine bubbles and persistent mousse
- Aromas and taste: notes of red fruits and rose water, broad, fresh and savoury palate
- Careful vinification: maceration for 8–12 hours and fermentation at 15–17 °C
- Ageing and awards: 24 months on the lees, 90 Parker points, 8,000 bottles
Description
What kind of wine it is
The Franciacorta Rosé Brut Monique by Lo Sparviere is an outstanding organic sparkling wine, produced using the Traditional Method. Made from Pinot Noir grapes, it stands out for its delicate salmon pink hue and extremely fine perlage. On the nose, it offers clear notes of red fruits and rose water, leading to a broad and structured palate. The harmony between freshness and savouriness results in a balanced finish, ideal for pairing with cured meats, shellfish, sushi and soft cheeses.
Where it comes from
This Franciacorta originates from the hills of Monticelli Brusati, in Lombardy. The grapes ripen in the Sergnana and Ronchetto vineyards, characterised by soils with a clay-silt texture. This particular soil composition gives the wine a vigorous savoury profile and marked freshness. Harvesting takes place between late August and early September, favouring low yields to preserve aromatic precision and ensure impeccable expressive balance.
How it is produced
Vinification begins with skin maceration for eight to twelve hours, essential for extracting the typical pink hue and aromatic precursors. After decanting, the must ferments at a controlled temperature, divided between steel tanks and small barrels, where malolactic fermentation also takes place. Ageing for twenty-four months on the lees consolidates its structure, giving a persistent mousse, a deep palate and a finish of great elegance.
History and Curiosities
Produced in Monticelli Brusati, the Franciacorta Rosé “Monique” from Lo Sparviere is a prestigious organic sparkling wine made from 100% Pinot Noir. This refined Traditional Method wine acquires its delicate pink hue and fine aromatic profile thanks to careful skin maceration for 8-12 hours. Fermented in steel and small wooden barrels with 24 months of ageing on the lees, it boasts an elegant body. Awarded 90 Parker points, it expresses the clay-silt soils in just 8,000 bottles per year.
Awards
-
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
90/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
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2One of the most prestigious wine guides in Italy.
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3Italian Sommelier Association (AIS) guide
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
10 - 15 years
- Start up year: 1974
- Oenologist: Francesco Polastri
- Bottles produced: 120.000
- Hectares: 28
Lo Sparviere is housed in an ancient country residence dating back to the sixteenth century, owned by Mrs Monique Poncelet Gussalli Beretta, a resolute woman who was determined to recover the history and charm of this ancient corner of Franciacorta. Read more
| Name | Lo Sparviere Franciacorta Rosè Brut Monique |
|---|---|
| Type | Rosé organic brut |
| Denomination | Franciacorta DOCG |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Lo Sparviere |
| Story | History and Curiosities Produced in Monticelli Brusati, the Franciacorta Rosé "Monique" from Lo Sparviere is a prestigious organic sparkling wine made from 100% Pinot Noir. This refined Traditional Method wine acquires its delicate pink hue and fine aromatic profile thanks to careful skin maceration for 8 2 hours. Fermented in steel and small wooden barrels with 24 months of ageing on the lees, it boasts an elegant body. Awarded 90 Parker points, it expresses the clay-silt soils in just 8,000 bottles per year. |
| Origin | Monticelli Brusati (BS) |
| Soil composition | Predominantly clay-silt texture |
| Yield per hectare | 80 q.li |
| Harvest | Between the last ten days of August and the first ten days of September. |
| Fermentation temperature | Between 15 and 17 °C |
| Production technique | Traditional Method; maceration in contact with the skins (8 2 hours) |
| Wine making | The maceration of the grapes takes place in the press and lasts from 8 to 12 hours to extract the right shade of colour from the skins and noble aroma precursors. Decantation is static and fermentation, at a temperature between 15 and 17°C, takes place partly in stainless steel and partly in small wooden barrels, where malolactic fermentation also occurs. |
| Aging | 24 months on the lees. |
| Total acidity | 6.0 gr/L |
| PH | 3.18 |
| Residual sugar | 8.0 gr/L |
| Year production | 8000 bottles |
| Allergens | Contains sulphites |