Features
Name:
Franciacorta Pas Dosé DOCG Grande Cuvée Alma Non Dosato Astucciato
Terrain:
Plains and internal moraine undulations, medium fertility, loose, with medium depth skeleton.
Cellar
Bellavista Winery.
In'1977, entrepreneur Vittorio Moretti decided to turn a small wine business founded on a few hectares of family-owned land into a company. They are located on the Bellavista hill, so called because of its splendid position that, from a single point, embraces Lake Iseo and the entire Po Valley as far as the Alps. With far-sightedness, Vittorio Moretti devoted special attention to the purchase of new vineyards, until he reached the current 203 hectares under vine, included in the 'franciacorta' vocation zone.
From the vineyard to the wine, everything is entrusted to natural processes. Every choice is made within the constraint imposed by the rhythms of nature and the history of the Franciacorta terroir.
Bellavista proposes a timeless class and style identifiable in simplicity and artisanal attention to detail.
In 1981 Vittorio Moretti met oenologist Mattia Vezzola, who joined the company in the same year. His role will be decisive in defining Bellavista's style. In 2007 Mattia Vezzola was awarded the important career recognition by the Gambero Rosso-Slow Food's guide Vini d'Italia- as "oenologist of the year".
Description
Alma Non Dosato represents the contemporary and vibrant interpretation of Bellavista's great vineyard. It is made from predominantly chardonnay and pinot noir grapes. In the cellar, it is blended from numerous harvest selections and some "reserve" wines from previous vintages, with a blend that chooses the most dynamic and reactive part of the wine's heritage.
Organoleptic characteristics:
Straw yellow colour with green hues, fine and continuous perlage.
Fresh, deep aromas range from fresh flowers to white fruit.
The palate is savoury, fresh and sharp, complex with a long, luminous finish. A wine of vigour, class and elegance.
Storage time:
3-5 years
Vinification
Soft pressing and alcoholic fermentation at controlled temperature;
re-fermentation in the bottle according to the Classical Method
Acknowledgements
Bibenda 


Red Prawn 
Robert Parker 92/100