Franciacorta DOCG Brigantia Saten Millesimato 2018 magnum - Le Marchesine

RESIDUAL SUGAR 10gr/lt VINES USED Pure Chardonnay TRAINING SYSTEM Guyot at 90/100 cm from the ground SIXTH OF INSTALLATION 2.5×0.85m PLANT DENSITY 4,500/5,000 plants/ha AVERAGE GRAPE YIELD PER HECTARE about 100 quintals per hectare. SELECTION OF GRAPES in the vineyard with manual harvesting in boxes of a maximum of 18 kg. VINIFICATION in white in a pneumatic press with soft pressing of the whole grapes and separation of the 1st and 2nd fraction. After static and physical separation from the impurities of the must at low temperatures, the inoculation of selected yeasts for fermentation takes place in stainless steel tanks at a controlled temperature. This is followed by racking and lowering of the temperature to around 10°C to avoid malolactic fermentation. Once the "draught syrup" has been added, which contains a maximum quantity of 18 g/lt of sugar to enhance the softness and "silkiness" of the wine, it is bottled, corked with a crown cap and laid down in a stack for taking foam. AGING IN BOTTLES 36 months on average FIRST VINTAGE PRODUCED 1999