Franciacorta D.O.C.G. Cuvèe N.7 Lo Sparviere
FRANCIACORTA D.O.C.G. CUVÉE N.7
This is Lo Sparviere’s latest release, a monovarietal Chardonnay that unites the tautness and minerality that reflect clay-limestone soils with that vibrant florality and smoothness that characterise morainic soils. Its rich fruit and tangy sapidity win it immediate appreciation. Annual production around 60,000 bottles, with a sur lie maturation for a minimum of 30 months.
TYPOLOGY: Franciacorta D.O.C.G. Brut
GRAPE: 100% Chardonnay
LOCATION: South-west on a slight slope, in the municipality of Provaglio
d’Iseo, at 200 metres in altitude
SOIL PROFILE: The red soil is calcareous, with clay and silt content.
VINEYARD YIELD: 80 q/ha
HARVEST: Only by hand and with strict grape selection on the vine
HARVEST PERIOD: From the last ten days in August to the first ten days in
VINIFICATION: Taken from the vine, the small crates of Chardonnay are left
overnight in a refrigerating room. The whole clusters are then pressed to obtain
a 60% yield. The first-pressing must rests for 24 hours at low temperature
to foster clarification and lysis of varietal aromas.
FERMENTATION AND MATURATION: Slow fermentation takes place at
16°C to preserve all the fragrances. The basic wine is aged on the lees for about
7 months in stainless steel tanks; bottle fermentation follows in May.
BOTTLE-AGEING SUR LIE: 30 months
TECHNICAL DATA: Alcohol: 13% vol. - Total acidity: 6.0-6.50 gr/l - pH:
3,15 - Residual sugar: 9 g/l
Appearance: Brilliant straw yellow tinged with gold
Bead: Compact, subtle and lingering, with a dense mousse
Bouquet: Typical, with notes of light honeys, ripe fruit including peach,
buttery nuances characteristic of the Chardonnay grape, white nuts, especially
almonds, and hints of crusty bread.
Palate: An eloquent tangy, fresh balance with mineral notes, lingering nicely
while retaining an evident softness in the structure.
SERVING SUGGESTIONS: Perfect for aperitifs with vegetable puffs and marinated
salmon canapés, to be preferred with delicate starters, especially hot
and cold fish dishes. Serve with light first courses, seafood risotto, and vegetarian
pasta. Savour with semi-ripe goat cheese.
|Temperatura di servizio||9°|
|Consumo ideale||2/10 ANNI|
|Il nostro Giudizio||93/100|
|Tecniche di coltivazione||Tradizionale|