Warm seafood, fish risotti, white meat, medium-recent cheese

The meticulous application of the Classique method, complemented by his own tricks, leads to this magnificent Franciacorta made from Pinot Nero (Blauburgunder) grapes. Before pressing, the grapes are cooled in a cold room. The very slow and gentle pressing is carried out at max. 1.2 atm. Then the must rests 12 hours to the first removal of the set. After 12 hours, the temperature is raised to 18° C., the must is filtered and poured over; yeasts for the first fermentation are added. After fermentation, the wine is filtered again and left in stainless steel tanks until next spring. Malolactic fermentation is only necessary in particularly cold seasons. Sugar and yeast enrichment and immediate bottling are usually carried out in April. The Franciacorta Blanc de Noir must mature for 24 months before dégorgement. Less than 3000 bottles are produced. Total acidity 6.5 g/l.; residual sugar 4.5 g/l.

Allergy information: Contains sulfites