1 BOTTLE X 75cl

Prime number. the strength of an idea, the beauty of nature, the care of know-how
Rosé for those who ask for something more from rosé. Excellent as an aperitif, it can pleasantly accompany cured meats and tasty first courses and cheeses, even mature ones. It enhances its structure when paired with shellfish.

GRAPES
Pinot Noir (70%) and Chardonnay (30%), 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.
Maceration of the Pinot Noir for a few hours in contact with the skins (pink maceration) gives color and aromas typical of the variety.

MATURATION
Preparation of the cuvée in the spring following the harvest, with the addition of 5% reserve wine made from the blend of the previous year aged in stainless steel. 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.

DOSAGE
Brut.

FORMATS
Bottle 750 ml, magnum 1.5 l, Jeroboam 3 l.

ORGANOLEPTIC CHARACTERISTICS: VISUAL APPEARANCE
Soft, soft foam, with good persistence of a faint crown; subtle and continuous perlage.

ORGANOLEPTIC CHARACTERISTICS: COLOR
Intense pink, which can vary slightly with each harvest due to the different degree of phenolic maturation of the Pinot Noir.

ORGANOLEPTIC CHARACTERISTICS: FRAGRANCE
Elegant notes of berries and ripe fruit, well blended with delicate aromas of yeasts and bread crust. Pleasant vinosity, due to the short maceration of the Pinot Noir on the skins during the vinification phase.

ORGANOLEPTIC CHARACTERISTICS: TASTE
On the palate it is fine, elegant, lively and full-bodied; the medium-high dosage of sugars balances the marked acidity.

COMBINATIONS
Excellent as an aperitif, it can pleasantly accompany cured meats and tasty first courses and cheeses, even mature ones; enhances its structure combined with shellfish.

SERVICE TEMPERATURE
6 – 8 °C.