Guido Berlucchi 61 Saten Franciacorta

Method: Guyot.

Gentle, gradual pressing of clusters with fractioning of the must; alcoholic fermentation in steel vats.

The assemblage of the cuvée in the spring following harvest, with the contribution of 10% reserve wines aged in barriques and tonneaux.Second fermentation in the bottles and maturation sur lie for a minimum of 24 months followed by an additional 2  months after disgorgement. The lower overpressure in the bottles (5 atmospheres) typical of Satèn endows it with a creamy elegance.

Production Area: from the best vineyards in the 19 municipal areas of Franciacorta.

Soil: Morainic Soil.

Altitude: 250 - 350 m.a.s.l.

Harvest: second half of August/mid-August.

Recommended with Sauris, Parma and San Daniele ham and with medium-matured cheeses.

Pairing: Perfect as an aperitif, it is an ideal pairing with light Risotto and fish dishes.

Colour: intense straw-yellow.

Analytical Data: Alcohol 12.5% Vol, residual sugar 7.0g/l, total acidity 6.5g/l, pH 3.15.

Best Serve: 6-8 °C.