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Franciacorta Artio Rosè 750ml 2017 LE MARCHESINE
€29.20
(€38.93 / L)
VAT included
Artio - Franciacorta Rosé Millesimato
Residual sugar: 8gr/lt
Alkohol: 13% Vol.
Grape varieties used: Chardonnay and Pinot Noir
Training system: spurred cordon (guyot) at 90/100 cm above ground level
Planting system: 2.5×0.85 m
Plant density: 4,500/5,000 vines/ha
Average grape yield per hectare: about 100 q.li per hectare
Grape selection: in the vineyard with manual harvesting into crates of maximum 18 kg
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
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
temperatures, selected yeasts are inoculated for fermentation in temperature-controlled stainless steel tanks. This is followed by racking and lowering the temperature to
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.
Bottle ageing: minimum 36 months
Very classic colour, ranging from coral to light salmon, the bubble is rather frothy, fast, abundant, continuous.
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
and spicy characters come out, the barks and musky tones, it closes with fresher and more citrusy characters.
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
come back, with a good spice and a hint of liquorice.
Goblet of medium size and temperature of 6-8°; it is a generous, open and accepting wine.
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.
Among the more elaborate foods is duck, with its escaloped breast with pomegranate or its speck.
Even during the cold season it can accompany some classic dishes, such as boiled meat with its sauces.
Residual sugar: 8gr/lt
Alkohol: 13% Vol.
Grape varieties used: Chardonnay and Pinot Noir
Training system: spurred cordon (guyot) at 90/100 cm above ground level
Planting system: 2.5×0.85 m
Plant density: 4,500/5,000 vines/ha
Average grape yield per hectare: about 100 q.li per hectare
Grape selection: in the vineyard with manual harvesting into crates of maximum 18 kg
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
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
temperatures, selected yeasts are inoculated for fermentation in temperature-controlled stainless steel tanks. This is followed by racking and lowering the temperature to
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.
Bottle ageing: minimum 36 months
Very classic colour, ranging from coral to light salmon, the bubble is rather frothy, fast, abundant, continuous.
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
and spicy characters come out, the barks and musky tones, it closes with fresher and more citrusy characters.
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
come back, with a good spice and a hint of liquorice.
Goblet of medium size and temperature of 6-8°; it is a generous, open and accepting wine.
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.
Among the more elaborate foods is duck, with its escaloped breast with pomegranate or its speck.
Even during the cold season it can accompany some classic dishes, such as boiled meat with its sauces.
SPU MARCH 750 ROS 17
3 Items
Data sheet
- Year
- 2017
- Type
- Schaumwein