100% Pinot noir

Red fruits, amplitude and structure.

The ripe pinot noir fruit emerges with the method in a persuasive and full way.

Name/Typology: Franciacorta Rosé Brut SoloUva

Pinot noir 100%

 Production: 4.300 bottles

Aging on the lees: at least 24 months

Ageing in the bottle: 3 months

Alcool: 12,5% by vol

Residual sugar (no exogenous liqueur d’expedition): 3,5 g/l

The "solouva" method is based on a simple concept: grapes are a fruit and how this should be harvested ripe. For this reason the harvest takes place in phenolic maturation of the bunches and not in advance. The pressing occurs in modo soffice, with a very low yield, to preserve the maximum the acidity of the must and all the richness of a ripe grape. In all phases of vinification (for the second fermentation in the bottle and for the eventual one dosing syrup) we only use self-produced sugar in the form frozen must (suitable for DOCG), to obtain a product that is the natural expression of the fruit and the territory, without having to use exogenous sugars (sucrose or mcr)