1 BOTTLE X 75CL

12.5% ​​vol.

Historic vintage of the Cantine Bersi Serlini
Passion for the vineyard and quality of the product mean that Bersi Serlini has created a unique Cuvée, Franciacorta Brut Cuvèe N ° 4 Millesimato from Chardonnay grapes from the 4 best and oldest vineyards, with a part of must fermented in 4-wood barriques of several French oak, Allier, Tronçais, Vosges and Champagne.

With an extraordinarily fine and persistent perlage, this Cuvée guarantees elegance and class and can only conquer the most demanding palates.

MANUAL HARVEST

The harvest takes place manually from the second decade of August.

The grapes are softly pressed and 90% of the clear flower must ferments in thermo-conditioned stainless steel tanks, while about 10% completes the fermentation processes in French oak barrels, each coming from oak from 4 French forests. more exclusive: Allier with its prized Tronçais, Nevers in Burgundy, Champagne and Vosge.

From here, we explain why this exclusive Cuvée is milled and declined N ° 4.

This Franciacorta is the standard-bearer of Bersi Serlini philosophy, history and tradition.

Minimum aging of 30 months on the lees in underground vaults at a constant temperature of 12 °. Manual remuage lasting about 5 weeks.

TASTING Upon visual examination it is amber, with an intense straw yellow color.

The perlage is fine and persistent. The tone of the grape is expressed in all its strength and elegance even when tasted, more tense than the smell for a masterfully refreshing freshness, supported by an elegant savory vein and a body that is never stingy in terms of texture and richness.

The nose is complex, with fruity aromas with white pulp, quince, jam, pineapple, small pastries, candied fruit, butter and yeast.

It has full nuances, a mature and toasted bouquet, with strong harmonies and an intense, balanced and bright character.

FROM GLASS TO PLATE

A perfect vintage for demanding palates; ideal paired with wild meats and roasts.

In the joyfulness of the toast, it combines perfectly with tagliolini with sea bass ragout, with fish main courses and grilled prawns.

Recommended temperature 8 °.