Name: 'Riserva 33' Franciacorta Docg
Brand: Ferghettina
Price: 54.5 EUR
Availability: InStock

Bright straw yellow. Peach, citrus, floral notes. Enveloping, soft, citrus notes, persistent, balanced.

Riserva 33 is produced by making "assemblage assemblage," the base wine before frothing, is in fact composed of 33% each of the saten, milledi and extra brut bases. Up to 40 vineyards located in 8 communes of Franciacorta are used to make up this wine. Chardonnay grapes are vinified using only the free-run must, which ferments in steel and then ages in the bottle for 80 months.

Il Riserva 33 viene prodotto facendo “assemblaggio di assemblaggio”, il vino base prima della presa di spuma, è infatti composto per il 33% ciascuno dalle basi saten, milledi e extra brut. Per comporre questo vino vengono utilizzate fino a 40 vigneti situati in 8 comuni della Franciacorta.

Riserva 33 is produced by making "assemblage assemblage," the base wine before frothing, is in fact composed of 33% each of the saten, milledi and extra brut bases. Up to 40 vineyards located in 8 communes of Franciacorta are used to make up this wine.

<label>Soil:</label>Clayey limestone
<label>Average vineyard age:</label>25 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>90-95 q
<label>Harvest time:</label>Mid-August
<label>Vinification and ageing:</label>Alcoholic fermentation in steel tanks at controlled temperature between 16 and 18 °C. Re-fermentation and aging on the lees in the bottle for 80 months.
<label>Sulfur dioxide:</label>na

Franciacorta Docg

Chardonnay

Bottiglia

Ferghettina

Italia

Franciacorta

Sede Ferghettina

Lago d'Iseo

Lombardia

Golden yellow with amber highlights, fine and numerous perlage. Pastry, yellow fruits, candied citrus, sweet spices. Creamy, fresh, balanced, slightly savory, persistent.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>85 q
<label>Harvest time:</label>Mid-August
<label>Vinification and ageing:</label>Pressing of the whole bunch using the marmonnier press. Fermentation in steel at a temperature of 16-18°C. Maturation of 84 months on the lees in steel and taking of foam according to the Metodo Classico.
<label>Sulfur dioxide:</label>na

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'Riserva 33' Franciacorta Docg 2015

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