Franciacorta
Brut Rosè Millesimato “Lisa”

TECHNICAL REPORT
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Grapes: Chardonnay (60%), Pinot Nero (35%) and Pinot Bianco (5%), all coming from the hilly areas.
Franciacorta method (refermentation in bottle). Depending on the year, at least 40 months on yeasts.
Process: the three grapes, harvested in different periods, are immediately pressed and left to ferment in different vats. The wines are assembled after the necessary analyses and organoleptic tests.
Bottling for the second fermentation is always done in spring, then the bottles rest in the cellar for at least 40 months, the period required for an optimum refinement.

Organoleptic test

Colour: Salmon pink, more or less intense depending of the year, well declared foam and crown, minute and persistent perlage.
Bouquet: With a characteristic imprint of the Pinot Nero grapes vinified in red, the fruity tones are outstanding.
To the palate: with an evident backbone and consistency, the result is fresh and acidulous; best served cold, this wine can accompany the whole meal.
Alcohol: 12.5%
Total acidity: 8.00 g/l.
Accompaniment: Its complex bouquet and taste make this wine an ideal accompaniment for the whole meal.
Serving temperature: 8/9 °C
Type of terrain: Partially ancient morainic deposits, rich in structure and very deep, covered by fine eolic deposits; partially of recent morainic origin mixed with fluvioglacial deposits.
Cultivation system: Guyot.
Number of vines per hectare: 5,000 – 6,250