Cascina San Pietro
Cascina San Pietro Franciacorta Pas Dose Cuvee Terre dei Trici 2019
| Denomination | Franciacorta DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% 按體積 |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | Minimum 48 months on lees. |
描述
Cascina San Pietro Franciacorta Pas Dosé Terre Dei Trici is a sparkling wine produced with selected grapes of chardonnay.
詳細資訊
珍珠泡沫
香水
顏色
味道
服務於：
06 - 08 °C.
長壽：
05 - 10 years
搭配
- 創業年份: 2001
- 釀酒師: Alessandro Santini
- 生產的瓶子: 45.000
- 公頃: 6
The viticulture, already present during roman ages in our lands, laid, especially in the lower middle-ages (1001 – 1321) , the basis to rich the modern and specialised grapes cultivation now well-known. The "Cascina San Pietro" farmhouse, is located in "Calino", hamlet of "Cazzago San Martino", in the District called "Franciacorta".
The farmhouse start to makes wine from his own grapes in 2001 after restoration of the old farm rebuilded by the PECIS family and occupied since 1970 by the Trici, a very large family, that tilled as a share-cropper the vineyard of an old noble family owner. The vineyard stretches for six hectares (14.826 acres) tilled by Giuseppe Pecis with the maximum respect of environment and the grapes biological cycle in order to get genuine and unadulterated wine, according to territorial characteristics. 閱讀更多
| Name | Cascina San Pietro Franciacorta Pas Dose Cuvee Terre dei Trici 2019 |
|---|---|
| Type | White pas dosé |
| Denomination | Franciacorta DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 13.0% 按體積 |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Lombardy |
| Vendor | Cascina San Pietro |
| Origin | Cazzago San Martino (BS) |
| Soil composition | Moraine |
| Yield per hectare | 8000 kg |
| Harvest | Manual in boxes of 14 kg. |
| Wine making | The best exposed grapes from the oldest vineyards arrive in the winery in a maximum time of 2 hours, soft pressing of whole grape, for Franciacorta is used only the juice of the first pressing. Reduction of temperature of the must at 14 °C settling tank for 18-24 hours, temperaturecontrolled fermentation in stainless steel with selected yeasts, part of the must ends its fermantation in barrique and is aged for about 8 month. In spring it is assembled 2 batches of base wine and proceed to the cold stabilization with a slight clarification and filtration. |
| Aging | Minimum 48 months on lees. |
| Allergens | Contains sulphites |