描述
Franciacorta Cuvée 7 Brut, produced by Lo Sparviere, a historic Franciacorta winery. An organic Brut Metodo Classico, made from 100% Chardonnay. A Franciacorta made from carefully selected grapes, with meticulous vinification that enhances their characteristics. Characteristic with notes of light honey, ripe fruit, including yellow peach, and buttery nuances typical of the Chardonnay grape, white dried fruit, especially almond, and hints of bread crust. Bright straw yellow with golden highlights. Savory, fresh, and mineral, balanced in expression, it remains long while expressing a distinctly soft structure.
獎項
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: 1974
- 釀酒師: Francesco Polastri
- 生產的瓶子: 120.000
- 公頃: 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. 閱讀更多
| 名称 | Lo Sparviere Franciacorta Cuvee 7 Brut |
|---|---|
| 类型 | White organic brut |
| 葡萄酒名称 | Franciacorta DOCG |
| 容量 | 0,75 l |
| 酒精度 | 12.5% 按體積 |
| 葡萄品种 | 100% Chardonnay |
| 国家 | Italy |
| 产地 | Lombardy |
| 供应商 | Lo Sparviere |
| 产地 | Municipality of Provaglio d'Iseo |
| 气候 | Altitude: 200 m. a.s.l. Exposure: to the south - west on a slight slope. |
| 土壤成分 | Marly with a prevalence of silt and red clay. |
| 每公顷产量 | 80 q. |
| 收获 | Hand-picked in small crates with selection of the grapes in the vineyard. Harvesting takes place between the last ten days of August and the first of September. |
| 酿酒工艺 | From the vineyard, the Chardonnay crates are placed in a refrigeration cell with a temperature of 4 °C for 24 to 36 hours. The grapes thus cool down and reach a temperature of 10 °C. This procedure favours a better extraction of the varietal aromas. The cooled grapes are taken to the press for soft pressing of the whole bunches: only 60 per cent of the first-pressing must is used for this particular cuvée. Fermentation is conducted slowly at 16 °C to retain all the aromas. Maturation of the base wine on the lees lasts about 7 months in stainless steel vats and the draught for prise de mousse takes place in May. |
| 陈酿 | 30 months bottle-ageing on yeasts. |
| 总酸度 | 6.0 gr/L |
| 克/升/升 (LPH) | 3.15 |
| 残糖 | 8.0 gr/L |

