Franciacorta Artio Rosè...
Artio - Franciacorta Rosé Millesimato<br /><br />Residual sugar: 8gr/lt<br />Alkohol: 13% Vol.<br />Grape varieties used: Chardonnay and Pinot Noir<br />Training system: spurred cordon (guyot) at 90/100 cm above ground level<br />Planting system: 2.5×0.85 m<br />Plant density: 4,500/5,000 vines/ha<br />Average grape yield per hectare: about 100 q.li per hectare<br />Grape selection: in the vineyard with manual harvesting into crates of maximum 18 kg<br />Vinification: white vinification in pneumatic press with soft pressing of the whole grapes and separation of the first and second fractions. The must of the Pinot Noir<br />undergoes a light maceration of about 6 hours and is then blended with the Chardonnay. After static and physical separation from impurities in the must at low<br />temperatures, selected yeasts are inoculated for fermentation in temperature-controlled stainless steel tanks. This is followed by racking and lowering the temperature to<br />around 10°C to avoid malolactic fermentation. Once the 'draught syrup' has been added, the wine is bottled, corked with a crown cap and laid down in a pile for frothing.<br />Bottle ageing: minimum 36 months<br /><br />Very classic colour, ranging from coral to light salmon, the bubble is rather frothy, fast, abundant, continuous.<br />At first glance, you can clearly perceive the maceration, the red grapes clearly express plum, cherry, wild black fruits such as blueberry and mulberry; the typical vegetable<br />and spicy characters come out, the barks and musky tones, it closes with fresher and more citrusy characters.<br />On the palate it is balanced, with a delicate dry nuance, acidity and flavour are well balanced by an enveloping alcoholic content, in the finish the red fruit and small berries<br />come back, with a good spice and a hint of liquorice.<br />Goblet of medium size and temperature of 6-8°; it is a generous, open and accepting wine.<br />It is a well-structured rosé that can be served with many dishes, with a predilection for the summer period, a companion for barbecues, carpaccio and roastbeef.<br />Among the more elaborate foods is duck, with its escaloped breast with pomegranate or its speck.<br />Even during the cold season it can accompany some classic dishes, such as boiled meat with its sauces.<br />
Price
€29.20