Uberti

Franciacorta Uberti 'Francesco I' Brut

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Franciacorta Uberti 'Francesco I' Brut

€27.00

Availability: In stock

SKU

00003181

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Franciacorta ''Francesco I'' Brut Uberti, after rigorous bunch selection and light pressing, ferments in steel tanks. Following tirage in spring, it spends over 30 months on the lees and, after disgorgement, at least six months before being released for sale.

Type of wine Spumante

Specifications Franciacorta DOCG

Body Normal

Region LOMBARDIA

In summary

Wine list: Franciacorta

Grape varieties: Chardonnay 75%, Pinot Bianco 15%, Pinot Nero 10%

Wooden passage: Only steel

Type Bollicina: Traditional

Dosage: Brut

Alcohol Degree: 12,50%

Country: ITALY

Production area: FRANCIACORTA

Year: NON VINTAGE

Format: Bottle 75 cl

Awards & Recognition

Rate Webdivino: Vini premiati Webdivino > 90

88/100

How to taste it

When to drink it: 5-10 years

Serving Temperature: 6-8 °C

Recommended glass: Ballon flute (bubbles) Ballon flute (bolle)

Recommended pairings: Crustaceans, First seafood dishes, Fish fry, Raw fish,

Visual tasting

Brilliant, straw yellow in color with light golden reflections. Fine, abundant, and persistent bubbles.

Olfactory tasting

Notes of bread crust, butter, yeast, citrus, and dry pastries. Elegant.

Taste tasting

Complex, intense, enveloping and long-lasting flavour.

What to pair wine with Franciacorta Uberti 'Francesco I' Brut

Franciacorta ''Francesco I'' Brut Uberti pairs well with fried appetizers and fish-based first courses.

Contains sulfites.

Description

Franciacorta ''Francesco I'' Brut Uberti is the authentic expression of the company's vineyards. This cuvée, made from 75% Chardonnay, 10% Pinot Bianco, and 15% Pinot Noir, preserves and reveals the identity of the wines and the sensitivity of Franciacorta winemaking. The vineyards are located in the municipalities of Erbusco, Adro, Cazzago S.M., Loc. Calino, and Cologne, on hilly soils of morainic origin, rich in gravel and minerals, dry, well-exposed, and always ventilated. After rigorous selection of the bunches and light pressing, the must is fermented in steel tanks. Following tirage in spring, it spends over 30 months on the lees and, after disgorgement, at least 6 months before being released for sale.