1 BOTTLE X 75cl

Prime number. the strength of an idea, the beauty of nature, the care of know-how
Its soft elegance makes it a perfect companion for aperitifs. It is also ideal with delicate risottos and fish-based dishes. Try it with raw ham from Sauris, Parma or San Daniele and not too mature cheeses.

JAMES SUCKLING
On the nose, notes of mango and papaya provide a balanced counterpoint to those of brioche and shortcrust pastry. On the palate it is complex and balanced, ending with hints of cedar with the pleasantness of the very fine perlage.

GRAPES
100% Chardonnay, coming from the most suitable vineyards of the 19 municipalities of Franciacorta.

SURRENDER
9,000 kg of grapes per hectare, with a must yield of 55%, equivalent to 6,600 bottles per hectare.

WINEMAKING
Soft and progressive pressing of the bunches with fractionation of the musts; alcoholic fermentation in steel vats.

MATURATION
Preparation of the cuvée in the spring following the harvest, with the addition of 10% reserve wines aged in barriques and tonneaux. Second fermentation in the bottle and subsequent refinement in contact with its own yeasts for at least 24 months, followed by another two months after disgorgement. The lower overpressure in the bottle (5 final atm), characteristic of the Satèn type, gives elegant creaminess.

DOSAGE
Brut Satèn.

FORMATS
750 ml bottle, 1.5 l magnum.

ORGANOLEPTIC CHARACTERISTICS: VISUAL APPEARANCE
Soft and creamy foam. Good persistence of a faint crown; subtle and continuous perlage.

ORGANOLEPTIC CHARACTERISTICS: COLOR
Intense straw yellow.

ORGANOLEPTIC CHARACTERISTICS: FRAGRANCE
Rich, elegant, varied. Hints of ripe tropical yellow fruit, which progressively concentrate and then evolve into notes of candied citrus.

ORGANOLEPTIC CHARACTERISTICS: TASTE
On the palate it reveals a marked acidity and flavor, it has great structure, a rare pleasantness to drink which concludes with a long and precise finish.

COMBINATIONS
Excellent as an aperitif, it is ideal with delicate risottos and fish-based dishes. Try it with raw ham from Sauris, Parma or San Daniele and not too mature cheeses.

SERVICE TEMPERATURE
6 – 8 °C.