“Annamaria Clementi” Franciacorta Riserva Rosé DOCG 2009 - Ca del Bosco
195,00 €
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DESCRIPTION
Erbusco, BRESCIA
Annamaria Clementi Rosé is the maximum expression of pure Pinot Noir vinified in pink, in the Ca 'del Bosco style. Born from the art of knowing how to assemble base wines from 3 historic vineyards and obtained with a short maceration of the grapes at a temperature of 14 ° C. Only a few hours to obtain that particular intense pink color and that aromatic perfume of extreme finesse and harmony that will characterize Annamaria Clementi Rosé in the bottle. All the wine making stages of the various base wines take place in small oak barrels, obtained from selected woods and aged for at least 3 years, stored in deep cellars. Alcoholic fermentation, malolactic fermentation and barrel aging last a total of 8 months. Annamaria Clementi Rosé comes from the selection of the best barrels. It is tapped by gravity and a pair of flying tanks transfers it by gravity, from the barrels to the assembly tank. At least 8 more years of aging on the lees are needed to achieve that olfactory harmony and that excellent gustatory balance that make Annamaria Clementi Rosé a supreme Franciacorta. The dégorgement takes place in the absence of oxygen, using a unique system in the world, conceived and patented by Ca 'del Bosco. This avoids oxidative shocks and further additions of sulphites, making our Franciacortas purer, more pleasant and longer-lived. Each packaged bottle is uniquely marked to ensure traceability.
Tirage April 8, 2009. Aging on the lees for 9 years
Dosage at disgorgement with sugar content equal to 1 grams / liter - Extra Brut.
Brilliant in its antique pink color with a creamy, continuous and persistent, extremely fine perlage. On the nose, berries and pastries, surrounded by a cloud of delicate floreality; candied fruit, marzipan and almond add complexity to the bouquet. The sip is perfectly harmonious, with a savory and mineral freshness, a very long finish and of rare finesse.
HOW TO SERVE
8-10 ° C
With white fish and raw and steamed crustaceans, with a steak of tuna with sesame, with pork loin in crust, with semi-aged cheeses and with diced pistachio mortadella.
CELLAR
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