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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Atto the eye it has a bright straw yellow color with golden reflections.
Hints of bread crust and yeast emerge on the nose, accompanied by delicate notes of citrus and dried fruits such as almonds and hazelnuts.
In the mouth it is fresh, harmonious, with subtle and persistent bubbles that give the wine vitality
DØM Riserva Franciacorta DOSAGGIO ZERO DOCG
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
