1 BOTTLE X 75cl. 

Ammonites, a name that re-emerges from prehistoric times, which reminds us of how many millions of years, almost 200, have passed from the time of these living beings, now fossils, to our days.

The absolute uniqueness of these soils, the oldest in all of Franciacorta, which are home to the Camilucci vineyards from which this unique wine takes its name.

A refined selection of all three Franciacorta vines Chardonnay, Pinot Bianco and Pinot Nero, belonging to at least five different vintages, all vinified separately and then harmoniously combined.

Time, which gives evolutions of flavors and aromas, inside the silent cellars, away from light, at constant temperature and humidity.

It is a Brut that adapts to any occasion, thanks to the freshness of its notes, the elegance and harmony of its aromas.

A balanced, fresh Franciacorta with character.

Camilucci has interpreted this wine in the most natural and modern way possible, classifying it as Brut with an average residual sugar dosage between 1 and 2 g / L.

Excellent for aperitifs and perfect to accompany all courses.

A wine that really tastes of Franciacorta, with its aromas, its calm sincerity. A wine that makes no promises, prefers to keep them in silence.

Stefano Camilucci

Production area: Rodengo Saiano (BS), Gussago, Paderno Franciacorta average altitude 200 m a.s.l.

Soil type: Morainic hills

Grape varieties: Chardonnay 75%, Pinot Nero 20%, Pinot Bianco 5%

Vintages in assembly: Last harvest and at least 5 previous old vintages of reserve wines.

Average age of the vines: 20 years

Density: 5,000 vines / hectare

Training system: Guyot

Precision viticulture 10-12 buds per vine

Harvest Manual in small boxes of 16-18 kg

Field yield 10,000 kg per hectare (2 kg of grapes and 2 m2 of leaf surface per plant)

Average time between harvest and pressing 2 hours

Soft pressing of whole grapes after further selection of the bunches

Cellar yield 6,000 liters / hectare

Vinification Supervised thermoconditioned stainless steel tanks Maturation

Stainless steel tanks for 6-8 months from September to April, minimum 18 months at controlled temperature of permanence on the yeasts in the second fermentation, 6 months of further refinement in the bottle

Average data at disgorgement Alcohol 12.5% ​​Vol; pH 3.10; Total acidity 6.0-6.5 g / L; Dry Extract 22 g / L; Sugar residue 2-