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Franciacorta Brut DOCG

Franciacorta Brut DOCG, excellent with soups and velvety dishes. Bottle size 0,75 l

€17,90

Out of stock

Features

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Winery

"Contadi Castaldi": in this name is contained the long history of Franciacorta, of its communes and of their vocation for an exceptional agriculture. In the 1500's, period of maximum splendor of the Venetian Republic, Franciacorta produced foods and wines destined to the tables of princes, kings and rich merchants. The splendid Venice was for Franciacorta the market of choice for making its wines known. The "contadi" were, in medieval times, the counties of Franciacorta, small territorial units renamed for an excellent agricultural production. The "castaldi" were the lords of the counties to whom was entrusted the government of the lands. Franciacorta is the area where the Contadi winery and vineyards are located, a land inherently devoted to wine. If one observes bottles resting inside the tunnels, the round symbol is the visual representation of the particular bottom of bottles destined to Franciacorta, whereas the second sign reproduces the shape of the empty space created in the interspaces of stacks. A combination which, by referring to the double name of the winery, focuses on the value of the natural and slow development of CO2 in order to reach, through a fine and persistent perlage, the deepest and widest taste nuances.

Description

This is a lively brut, rich in fragrance, that favors smoothness and an accessible sensory language, a balanced and versatile style.

Organoleptic characteristics: 

In the glass has a straw yellow color with greenish reflections, enlivened by a fine and persistent perlage. The nose is crisp, with floral notes of lime, hints of citrus fruits, white peach and green pepper. The mouth is taut and crisp, crisp and vertical, sapid, refined and with a very pleasing persistent finish.

Storage time: 

0-3 years old

Food pairings

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Vinification 

Inoculation with selected yeasts. Fermentation of 20 days in stainless steel tanks. Malolactic fermentation carried out partially

Acknowledgements 

James Suckling 92/100
Robert Parker 89/100
Veronelli 87/100
Red Prawn

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