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Franciacorta Secolo Novo 750ml 2012 LE MARCHESINE
€47.80
(€63.73 / L)
VAT included
Brigantia - Franciacorta Satén Millesimato
Alkohol: 13% Vol.
Residual sugar: 10gr/lt
Grape varieties used: Chardonnay in purity
Training system: Guyot 90/100 cm from the ground
Planting system: 2.5×0.85 m
Plant density: 4,500/5,000 plants/ha
Average grape yield per hectare: about 100 q.li per hectare
Grape selection: in the vineyard with manual harvesting into crates of a maximum of 18 kg.
White vinification in pneumatic press with soft pressing of the whole grapes and separation of the 1st and 2nd fractions. After static and physical separation from the
impurities of the must at low temperatures, selected yeasts are inoculated for fermentation in temperature-controlled stainless steel tanks. This is followed by racking and
lowering the temperature to around 10°C to avoid malolactic fermentation. Once the 'draught syrup' has been added, which contains a maximum of 18gr/lt of sugar to
enhance the softness and 'silkiness' of the wine, it is bottled, corked with a crown cap and laid down in a pile for frothing.
Ageing in bottles: 36 months on average
Beautiful, bright straw yellow, where gold peeps out, minute effervescence, great continuity.
The bouquet is initially shy, opening gently with notes of vanilla and white chocolate, followed by wild flowers and chamomile, then almond milk and white pepper, closing
with chalky scents and oyster water.
On the palate it is creamy, the effervescence denotes great envelopment; it has excellent persistence, complete, tasty and rich in nuances of pastries, ripe yellow fruit, at
times exotic and citrus meringues.
To be served at 6-8° in a medium-sized goblet; a wine that is not afraid of rising temperatures.
It can be served on the table just about anywhere, from starters inspired by the woods, such as a carpaccio of porcini mushrooms, or meat tartare, even game, such as
venison, or tartare or carpaccio of fish and shellfish with spicy condiments, pepper and ginger.
Going down the boot you can think of combining it with dishes that use spicy ingredients, to enhance its creamy side.
If you want to accompany its creamy, milky notes, you could pair it with a cheese made from mixed milks, the three-milk tome or some mature robiola.
Alkohol: 13% Vol.
Residual sugar: 10gr/lt
Grape varieties used: Chardonnay in purity
Training system: Guyot 90/100 cm from the ground
Planting system: 2.5×0.85 m
Plant density: 4,500/5,000 plants/ha
Average grape yield per hectare: about 100 q.li per hectare
Grape selection: in the vineyard with manual harvesting into crates of a maximum of 18 kg.
White vinification in pneumatic press with soft pressing of the whole grapes and separation of the 1st and 2nd fractions. After static and physical separation from the
impurities of the must at low temperatures, selected yeasts are inoculated for fermentation in temperature-controlled stainless steel tanks. This is followed by racking and
lowering the temperature to around 10°C to avoid malolactic fermentation. Once the 'draught syrup' has been added, which contains a maximum of 18gr/lt of sugar to
enhance the softness and 'silkiness' of the wine, it is bottled, corked with a crown cap and laid down in a pile for frothing.
Ageing in bottles: 36 months on average
Beautiful, bright straw yellow, where gold peeps out, minute effervescence, great continuity.
The bouquet is initially shy, opening gently with notes of vanilla and white chocolate, followed by wild flowers and chamomile, then almond milk and white pepper, closing
with chalky scents and oyster water.
On the palate it is creamy, the effervescence denotes great envelopment; it has excellent persistence, complete, tasty and rich in nuances of pastries, ripe yellow fruit, at
times exotic and citrus meringues.
To be served at 6-8° in a medium-sized goblet; a wine that is not afraid of rising temperatures.
It can be served on the table just about anywhere, from starters inspired by the woods, such as a carpaccio of porcini mushrooms, or meat tartare, even game, such as
venison, or tartare or carpaccio of fish and shellfish with spicy condiments, pepper and ginger.
Going down the boot you can think of combining it with dishes that use spicy ingredients, to enhance its creamy side.
If you want to accompany its creamy, milky notes, you could pair it with a cheese made from mixed milks, the three-milk tome or some mature robiola.
SPU MARCH 750 SEC 12
11 Items
Data sheet
- Year
- 2012
- Type
- Schaumwein