Riccafana Franciacorta DOCG Brut Satén Millesimato 2014 BIO Gold Medal

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

Grapes: Chardonnay 55%, Pinot Noir 30% and Pinot White 15%. Vineyards of origin: The grapes come solely from the Mirabella vineyard, located in Paderno Franciacorta Soil: Fluvio-glacial Vineyard planting: Sylvoz at 3,000 vines/ha Average age of vines: 41 years Yield: No more than 60 q.li/ha Harvest: Manual, only of healthy bunches at perfect ripening harvested in small perforated crates Harvest time: First half of August, starting with from the Pinot Blanc, continuing with the Pinot Noir and ending with the Chardonnay Vinification: Mashing within 3 hours of the grape harvest, separate pressing of the three grape varieties with limited yields (50%) and use of the flower must only. Fermentation with selected yeasts at a temperature controlled 16-18 °C, 70% in cement tanks and 30% in oak barrels of several passages Reserve wines: Only base wines from the vintage year Drawing: In the spring following the harvest Aging: A minimum of 85 months on the lees in the bottle and at least 6 months after disgorgement Dosage: Zero dosage, without any addition of sugars but only topping up with the same wine Color: Deep golden with antique gold reflections of excellent clarity Nose: Very rich, with notes of honey and yeast of bread, vanilla and hints of exotic fruit Taste: Dry and velvety together, thanks to the molecules yielded by the yeast during the long aging process. Excellent aromatic persistence

Fresh and rich wine. Hints of yellow-fleshed fruit and floral scents.

Direct citrusy wine with hints of dried fruit. Excellent as an aperitif to cured meats and soft, medium-aged cheeses.