Villa Franciacorta - Rose' Brut "Boke" DOCG 2019

Profile:

Gold-edged, powder-pink hue

Notes of orange-flavored liqueur and vanilla accompany pomegranate and apple. Firm acidity and an invigorating perlage

As an aperitif it is excels when served with smoked salmon or high quality smoked ham canapés

Food Pairing: Perfect as aperitif, unsurpassed with oysters

What’s In It: 100% Pinot Noir

How It Was Made:

Soil characteristics

Pedo-hilly soil, predominantly clayey and marly with natural mineral and microelement content. South-South East exposure.

Harvest

A rather early harvest allows to obtain a product with the right gradation and acidity, preserving the floral and fruity aromas to the maximum. Harvested strictly by hand in bunches, with selection of the grapes on the vine and in the cellar.

Mesovinification

Each single parcel of the 26 owned is vinified separately

Winemaking

The Pinot Noir is divided into two parts: 1 part is vinified in white and about 30% is macerated for about 12 hours before pressing. Soft pressing of the whole grapes with pneumatic presses. Natural cold sedimentation. The first alcoholic fermentation, carried out by native yeasts, takes place in stainless steel tanks with constant temperature control at 18° until bottling (tirage) in the spring following the year of the harvest. Longer stay on the fine lees during the harvest with frequent pumping over

Maturation

Refermentation and foaming in the bottle with selected yeasts and subsequent refinement of the same for a minimum of 36 months in underground cellars, at a constant temperature between 12° and 15°. During the tirage phase, more yeasts were added, reaching a percentage of 5%.