100% Chardonnay
Classic method from chardonnay, unmetered, essential and ready to drink, savory, intact and vertical.
At the end of the frothing process, it is disgorged
On-demand only and not protected by sulfites.
Lenza - Hal de la hota - Brut Nature
CHF 43.00
Description
Additional information
| Brand |
Fishing line |
|---|
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Demetra Without Added Sulfites Franciacorta BRUT NATURE DOCG
Grapes: 100% Chardonnay
Vineyards of origin: Depending on the vintage, selection
on the vine of the best bunches of Chardonnay from
from the estate vineyards
Soil: Fluvio-glacial and deep moraine
Vineyard planting: Sylvoz and Guyot
Average age of vines: 30 years
Yield: No more than 70 q.li/ha
Harvest: Manual, only of healthy bunches at perfect
ripening harvested in small perforated boxes
Harvest time: First half of August
Vinification: Manual selection of the best bunches
at the press filling stage. Pressing with yields
limited (50%) to keep acidity high, use
of the flower must only and fermentation in stainless steel at
controlled temperature of 16-18 °C. No addition
of sulfites at all stages of winemaking.
Reserve wines: Absent
Drawing: In the spring following the harvest
Aging: Minimum 24 months on the lees in the bottle and
at least 4 months after disgorgement
Dosage: Brut Nature, with residual sugar
natural never exceeding 3 grams/liter
Total sulfites: Naturally produced by yeasts during
fermentations and below the legal limit of
declaration (10 mg/liter)
Color: Hay yellow with greenish reflections
Nose: Fresh and variegated, with clear notes of flower
elderflower, golden apple, bergamot zest and slight
sensations of rhubarb and star anise
Taste: Persuasive creaminess meets acidity
vibrant acidity and enveloping minerality, revealing a
Franciacorta of expressive freshness
Riccafana Franciacorta DOCG Brut Satén Millesimato 2014 BIO Gold Medal
| Organic grapes | 100% Chardonnay |
|---|---|
| Vinification | Soft pressing, fermentation in thermoconditioned stainless steel tank and wood |
| Maturation | 6 months in stainless steel tanks |
| Refinement | Long aging from 30 to 90 months on the lees |
| Alcohol | 12,5% |
| Residual sugar | 6 g/l sugar |
| Color | Straw yellow |
| Perlage | Fine and persistent |
| Perfume | Floral and citrus complex |
| Taste | Fresh and persistent fullness |
| Matching | Can excellently accompany an entire meal preferable as an aperitif or in combination with appetizers |
| Serving Temperature | Serve at a temperature around 5 to 8 °C |
| Type of land | Calcareous with a calcarenitic quartz matrix, partly clayey |
| Breeding system | Guyot |
| Number of strains per hectare | 5800 to 6200 vines per hectare |
| Yield per hectare | 90 quintals |
| Moss | Elegant |
| Balance | Good |
