Camilucci
Camilucci Franciacorta Ammonites Dosaggio Zero
| Denomination | Franciacorta DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% 按体积 |
| Area | Lombardy (Italy) |
| Grape varieties | 75% Chardonnay, 20% Pinot Nero, 5% Pinot Bianco |
| Aging | In stainless steel tanks for 6 -8 months from September to April, minimum 24 months at controlled temperature of stay on the yeasts in the second fermentation, 6 months of further refinement in bottle. |
气泡
香水
颜色
味道
服务于：
06 - 08 °C.
长寿：
05 - 10 years
We are located in the heart of Franciacorta, in a beautiful hilly area, particularly suitable for viticulture, with vineyards in the municipalities of Rodengo Saiano, Ome, Monticelli Brusati and Gussago, a few kilometers away from Lake Iseo and Brescia.
Over the years, Stefano Camilucci has made an old family business his life, thus arriving at a project that gathers with love and enthusiasm the poetry of his land and projects it with an illuminated cut towards new horizons.
A careful, innovative winemaking, to aim at a modern, natural and authentic product. A Franciacorta that seeks perfumes, balance and elegance, which combines drinkability and satisfaction of the senses. Unique wines, close to their origins, that love and aspire to be remembered. 阅读更多
| Name | Camilucci Franciacorta Ammonites Dosaggio Zero |
|---|---|
| Type | White pas dosé |
| Denomination | Franciacorta DOCG |
| Size | 0,75 l |
| Alcohol content | 12.5% 按体积 |
| Grape varieties | 75% Chardonnay, 20% Pinot Nero, 5% Pinot Bianco |
| Country | Italy |
| Region | Lombardy |
| Vendor | Camilucci |
| Origin | Rodengo Saiano (BS) |
| Climate | Altitude: 200 m. a.s.l. |
| Soil composition | Morainic Hills. |
| Cultivation system | Guyot |
| Plants per hectare | 5000 |
| Yield per hectare | 10,000 kg. |
| Harvest | Manual in small boxes of 16 - 18 kg. |
| Wine making | Soft pressing from whole grapes after further selection of the bunches. Vinification in stainless steel tanks with temperature-controlled supervision. |
| Aging | In stainless steel tanks for 6 -8 months from September to April, minimum 24 months at controlled temperature of stay on the yeasts in the second fermentation, 6 months of further refinement in bottle. |
| Allergens | Contains sulphites |
