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Franciacorta Rosè Brut Contadi Castaldi 750ml
€35.50
(€47.33 / L)
VAT included
FRANCIACORTA DOCG ROSÉ
It has a beautiful coral pink colour, very bright, with a fine and persistent perlage. An original Franciacorta, with a modern style, thanks to a skilful use of pinot noir grapes.
The nose has clear notes of wild berries, fresh rose petals, nuances of apple and tropical fruit. In the mouth it is structured, crisp and lively, savoury and sensory rhythmic.
The finish is long and well balanced.
Grapes: Chardonnay 65%, Pinot Noir 35%.
Origin: Particularly exposed and ventilated position, pebbly soil, moderately calcareous, excellent drainage
Training system: Guyot
Planting density: 5000 vines/ha
Average age of vines: 20 years
Harvest period: End of August, beginning of September
Vinification: Soft pressing after cold maceration for about 3/4 hours (17/18°C) Static cold decantationInoculation with selected yeasts
Fermentation for 20 days in stainless steel
Malolactic fermentation carried out partially
First Maturation 7 months, partly in stainless steel and partly in barriques
Cold static stabilisation
Bottling (draught) May
Maturation on the lees 24 to 30 months
Disgorgement From July
Maturation after disgorgement3 - 4 months
Dosage: 5 g/l
It has a beautiful coral pink colour, very bright, with a fine and persistent perlage. An original Franciacorta, with a modern style, thanks to a skilful use of pinot noir grapes.
The nose has clear notes of wild berries, fresh rose petals, nuances of apple and tropical fruit. In the mouth it is structured, crisp and lively, savoury and sensory rhythmic.
The finish is long and well balanced.
Grapes: Chardonnay 65%, Pinot Noir 35%.
Origin: Particularly exposed and ventilated position, pebbly soil, moderately calcareous, excellent drainage
Training system: Guyot
Planting density: 5000 vines/ha
Average age of vines: 20 years
Harvest period: End of August, beginning of September
Vinification: Soft pressing after cold maceration for about 3/4 hours (17/18°C) Static cold decantationInoculation with selected yeasts
Fermentation for 20 days in stainless steel
Malolactic fermentation carried out partially
First Maturation 7 months, partly in stainless steel and partly in barriques
Cold static stabilisation
Bottling (draught) May
Maturation on the lees 24 to 30 months
Disgorgement From July
Maturation after disgorgement3 - 4 months
Dosage: 5 g/l
SPU CON750 ROS B
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