Artio Franciacorta DOCG Rosé Millesimato Brut 2019 - Le Marchesine

RESIDUAL SUGAR 8gr/ltVINES USED Chardonnay and Pinot NoirTRAINING SYSTEM Spurred cordon (guyot) at 90/100 cm from the groundSIXTH OF INSTALLATION 2.5×0.85mPLANT DENSITY 4,500/5,000 plants/haAVERAGE GRAPE YIELD PER HECTARE about 100 quintals per hectareSELECTION OF GRAPES in the vineyard with manual harvesting in boxes of a maximum of 18 kgVINIFICATION in white in a pneumatic press with soft pressing of the whole grapes and separation of the 1st and 2nd fraction. The Pinot Noir must undergoes a light maceration of about 6 hours, to then be blended with the Chardonnay. 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, it is bottled, capped with a crown cap and laid down in a pile for the second fermentation.AGING IN THE BOTTLE minimum 36 monthsFIRST VINTAGE PRODUCED 1993