Chardonnay and Pinot noir are vinified in white in the press, with soft pressing of the whole grapes, followed by separation of the fractions. The Pinot Noir must macerates for about 6 hours, then it is combined with the Chardonnay. Fermented in stainless steel tanks at controlled temperature with selected yeasts, and lowering of temperature to avoid malolactic fermentation. After the addition of the "draught syrup" it is bottled and closed with a crown cap, and laid down for the second fermentation, for an aging of approximately 36 months.

In the glass it shows off a beautiful classic color, ranging from coral to soft salmon, the perlage is bubbly, abundant and continuous. At a first olfactory examination the maceration is clearly perceived, it clearly expresses the fruity scents of cherries, plums and wild dark berry fruits such as mulberry and blueberries. They are accompanied by typical hints of vegetables, spices, bark and musky notes, in a fresher and more citrusy finish. The sip is perfectly balanced between sapidity, acidity and the enveloping alcohol content, on the finish it reinforces the note of red fruit and the spicy charge, with a veil of licorice.

A structured and generous wine, very versatile, capable of excellently accompanying countless meat and fish preparations, from aperitifs to main courses.

MATCH IT WITH:

How to serve

Glass:

Ballon Flute Goblet

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Serve to:

6-8°C

When to drink it:

This wine is good immediately

Production area

Lombardia

Producer: Le Marchesine