Cortefusia Franciacorta DOCG - Satèn Brut
Component grape varieties and percentages: 90% Chardonnay, 10% Pinot Bianco.
Average annual production: 6.000 bottles.
Vineyard location and exposure: In our estate vineyards in Cologne, Coccaglio and Rovato.
Soil profile: fluvioglacial soils and terraced colluvia of medium fertility, with medium-deep gravel-pebble mixture.
Training system: spurred cordon and guyot.
Yield per hectare: 95 quintals of grapes/hectare = 35 hectolitres/hectare.
Harvest: hand picking into small boxes (max 18 kg each), in the mid/late August.
Vinification: the clusters are gently pressed in a pneumatic press, and the first and second fractions are kept separate. After a 12-hour gravity settling at 13°C, the must is inoculated with cultured yeasts. The wine consequently ferments at controlled temperatures in stainless steel. The cuvée is assembled in March, the liqueur di tirage added and the bottles capped, and the bottles are laid down for the prise de mousse.
Maturation, ageing: the tiered-up bottles remain for minimum 30months before riddling. The sediment is consequently removed and the same wine is added as dosage to the bottles.
Tirage: the spring following the harvest.
Residual Sugar: < 1 grams/liter
Component grape varieties and percentages: 90% Chardonnay, 10% Pinot Bianco.
Average annual production: 6.000 bottles.
Vineyard location and exposure: In our estate vineyards in Cologne, Coccaglio and Rovato.
Soil profile: fluvioglacial soils and terraced colluvia of medium fertility, with medium-deep gravel-pebble mixture.
Training system: spurred cordon and guyot.
Yield per hectare: 95 quintals of grapes/hectare = 35 hectolitres/hectare.
Harvest: hand picking into small boxes (max 18 kg each), in the mid/late August.
Vinification: the clusters are gently pressed in a pneumatic press, and the first and second fractions are kept separate. After a 12-hour gravity settling at 13°C, the must is inoculated with cultured yeasts. The wine consequently ferments at controlled temperatures in stainless steel. The cuvée is assembled in March, the liqueur di tirage added and the bottles capped, and the bottles are laid down for the prise de mousse.
Maturation, ageing: the tiered-up bottles remain for minimum 30months before riddling. The sediment is consequently removed and the same wine is added as dosage to the bottles.
Tirage: the spring following the harvest.
Residual Sugar: < 1 grams/liter
Component grape varieties and percentages: 90% Chardonnay, 10% Pinot Bianco.
Average annual production: 6.000 bottles.
Vineyard location and exposure: In our estate vineyards in Cologne, Coccaglio and Rovato.
Soil profile: fluvioglacial soils and terraced colluvia of medium fertility, with medium-deep gravel-pebble mixture.
Training system: spurred cordon and guyot.
Yield per hectare: 95 quintals of grapes/hectare = 35 hectolitres/hectare.
Harvest: hand picking into small boxes (max 18 kg each), in the mid/late August.
Vinification: the clusters are gently pressed in a pneumatic press, and the first and second fractions are kept separate. After a 12-hour gravity settling at 13°C, the must is inoculated with cultured yeasts. The wine consequently ferments at controlled temperatures in stainless steel. The cuvée is assembled in March, the liqueur di tirage added and the bottles capped, and the bottles are laid down for the prise de mousse.
Maturation, ageing: the tiered-up bottles remain for minimum 30months before riddling. The sediment is consequently removed and the same wine is added as dosage to the bottles.
Tirage: the spring following the harvest.
Residual Sugar: < 1 grams/liter
