Vinification conducted without the use of sulfur dioxide at every stage of processing: from the moment the organic grapes enter the winery to the moment of draught, no sulfur dioxide is ever added
Riccafana Zero Dosing Zero Sulfite Free BIO
CHF 49.00
Organic grapes: 70% Chardonnay, 30% Pinot noir
Vinification: Soft pressing, fermentation in thermo-conditioned stainless steel tanks
Maturation: 6 months in stainless steel tanks
Aging: At least 24 months on yeasts
Alcohol: 12.5%.
Residual sugar: sugar: 0 g/l
Color: Straw yellow
Perlage: Fine and persistent
Bouquet: Complex with hints of tropical fruit and candied fruit
Taste: Dry,savory and persistent
Pairings: Can excellently accompany an entire meal, excellent pairing with meat and fish
Serving temperature: Serve at a temperature around 6 to 8 °C
Soil type: Calcareous with a quartz-calcarenitic matrix, partly clayey
Training system: Guyot
Number of vines per hectare: 5800 to 6200 vines per hectare
Yield per hectare: 90 quintals
Type: Franciacorta dosaggio zero DOCG
Description
Additional information
| Brand |
Riccafana |
|---|
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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
