描述
Classic method brut sparkling wine from Lombardy, Franciacorta DOCG, produced by Lo Sparviere. 100% Chardonnay, 1.5L magnum format. A Franciacorta that celebrates the Italian sparkling wine tradition, with a fine and persistent perlage. From the vineyard, the small cases of Chardonnay are placed in a cold room overnight. The whole bunches are then pressed with a 60% yield. Fermentation is carried out slowly at 16°C to retain all the aromas. The base wine ages on the lees for approximately 7 months in stainless steel tanks, and the tirage for the secondary fermentation takes place in May. Aged for 30 months on the lees. 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 reflections. Savory, fresh, and mineral, balanced in expression, it lingers while expressing a distinctly soft structure. Perfect as an aperitif, but also ideal as an accompaniment to fish and white meat dishes.
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 n. 7 Brut Magnum |
|---|---|
| 类型 | White brut |
| 葡萄酒名称 | Franciacorta DOCG |
| 容量 | 1,50 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 (BS) |
| 气候 | Altitude: 200 m. a.s.l. Exposure: South-West on a slight slope. |
| 土壤成分 | The red soil is calcareous, with clay and silt content. |
| 每公顷产量 | 8,000kg/h q. |
| 收获 | From the last 10 days in August to the first 10 days in September. Only by hand and with strict grape selection on the vine. |
| 发酵温度 | 16 °C |
| 酿酒工艺 | Taken from the vine, the small crates of Chardonnay are left overnight in a refrigerating room. The whole clusters are then pressed to obtain a 60% yield. The first-pressing must rests for 24 hours at low temperature to foster clarification and lysis of varietal aromas. Slow fermentation takes place at 16 °C to preserve all the fragrances. The basic wine is aged on the lees for about 7 months in stainless steel tanks; bottle fermentation follows in May. |
| 陈酿 | 30 months sur lie. |
| 总酸度 | 6.5 gr/L |
| 克/升/升 (LPH) | 3.15 |
| 残糖 | 9.0 gr/L |

