Puntoacapo Sangiovese 100%

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

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

 

A real determined lady with a lot of character. A 2019 that leaves no equivocation suitable with fatty cured meats and aged cheeses to hold its own.