Non-vintage Technical Specifications
Alcohol 12.0%
Residual Sugar 1.7 g/L
Total Acidity 8.5 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Chardonnay 94%, Pinot Nero 3%, Pinot Bianco 3%
Classification Franciacorta DOCG, Dosaggio Zero
Region Franciacorta
Soil Generally recent moraine with fluvioglacial deposits and abundant, Deep, Permeable gravel structure
Sites 25 vineyards in Provaglio d’Iseo, Passirano, Corte Franca and Capriolo
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Gentle Pressing
Tirage Date Jul 2017
Sulfites 70.0 ppm
Production Details July 2017 tirage release: organically farmed, manually harvested in crates; vineyards at 200–350 m elevation, Guyot trained at 5,000–6,250 vines/ha, with a stated yield of 90–95 quintals/ha. The base wine matured eight months in stainless steel, followed by at least 78 months in bottle on the lees; disgorgement added neither sulfites nor sugar. Residual sugar was reported as <1 g/L. Production was 1,111 nine-litre cases, and recommended serving temperature was 8–10°C.
Tasting Notes Straw yellow; flowers, citrus, acacia honey, apricot and dried fruit; savory, creamy finish
Food Pairing Culatello di Zibello, pasta or first courses, fish, white meats and truffle