1 BOTTLE X 150cl

Prime number. the strength of an idea, the beauty of nature, the care of know-how
For those looking for a great classic, here is a wine recommended both as an aperitif and throughout the meal. He knows how to enhance, without ever overpowering them, the flavors of dishes, whether they are based on rice and pasta rather than white meats or fresh and medium-aged cheeses. It goes excellently with some typical dishes of Franciacorta, from casoncelli (stuffed ravioli) to lake fish (perch and char).

GRAPES
Chardonnay (85%) and Pinot Noir (15%), 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 contribution of 20% of reserve wines expertly divided between Chardonnay and Pinot Noir. 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
Extra Brut.

FORMATS
Bottle 750 ml, demi 375 ml, magnum 1.5 l, Jeroboam 3 l, Mathusalem 6 l, Balthazar 12 l, Nabuchodonosor 15 l.

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

ORGANOLEPTIC CHARACTERISTICS: COLOR
Straw yellow with greenish reflections.

ORGANOLEPTIC CHARACTERISTICS: FRAGRANCE
Fresh, rich, elegant, discreetly persistent, with notes of white pulp fruits and citrus scents.

ORGANOLEPTIC CHARACTERISTICS: TASTE
The taste reveals notable freshness and pleasant acidity; it is soft and balanced, with a pleasant citrus sensation in the finish.

COMBINATIONS
It is a wine recommended as an aperitif throughout a meal and goes excellently with some typical dishes of Franciacorta, from casoncelli (stuffed ravioli) to lake fish (perch and char). He knows how to enhance, without ever overpowering them, the flavors of dishes, whether they are based on rice and pasta rather than white meats or fresh and medium-aged cheeses.

SERVICE TEMPERATURE
6 – 8 °C.

Kerin O'Keefe

This refined sparkling wine opens with heady aromas of wild flowers and citrus fruits, on notes of bread crust. With a vivid taste, with a lively freshness that revives the aroma of juicy white peach, Golden Delicious apple and lemon candy. The finish closes with soft notes of brioche.