Intense straw color with brilliant golden reflections, abundant foam, fine and persistent perlage.

Very pleasant notes of yeast, apple and citrus emerge on the nose, a sweet balsamic note in the second oxygenation phase.

In the mouth it has the typical dry, clean, fresh sip, the apple returns and pleasant notes of dried fruit are felt, a decidedly long finish.

Between the second half of August and the beginning of September the Chardonnay and Pinot Noir grapes are harvested by hand and selected, then immediately pressed whole in a
fluffy. The must obtained ferments in steel tanks for about a week at a controlled temperature (15/18° C) with the use of selected yeasts. In spring, the qualities of wine deemed most suitable, rigorously from the same vintage, are combined with selected ferments and 24 grams of sucrose per liter of wine, then bottled. The addition of sucrose and yeasts causes, after a few days, refermentation in the bottle as required by the Classic Method, the only one allowed by the Franciacorta disciplinary. After an absolute rest in the stack of at least 36 months, the bottles pass on the pupitres for the "peak" phase for about a month and a half. Finally, disgorgement is carried out with a minimal addition of liqueur de dosages. So that the dry taste of our first Franciacorta Pas Dosè remains almost unchanged.

Chardonnay 80%
Pinot Noir 20%
The percentages can vary by 5-10% depending on the vintage.

Permanence on the lees 36 months.

Vineyards owned and managed by the company located in the municipality of Adro, in the west of Franciacorta.

Excellent for aperitifs, but ideal as an accompaniment to fish dishes, tasty meats, cold cuts and aged cheeses. Serve at a temperature of 9/11° C.