Franciacorta Nature Docg Millesimato 2012
The Franciacorta Brut of the Pavò winery is a sort of business card with which the company style presents itself. We are precisely in Iseo, in the province of Brescia, inside one of the most renowned Italian areas for the production of Classic Method.
Straw yellow in color with greenish reflections. endowed with a fine and persistent perlage. The nose reveals pungent traits of gooseberry and citrus fruit, on a background that widens on a sweeter fruit and on pastry. In the mouth it is fine, fresh and sapid, with a long persistence of the yeast. They lead him to be very appreciated both as an aperitif and as a pairing with various gastronomic courses. It consists of 90% of Chardonnay and 10% of Pinot Noir. The alcoholic fermentation of the must takes place partly in steel and partly in barrique. Malolactic fermentation starts spontaneously before refining in steel for 5 months and in wood for other 6. Bottled with refermentation yeasts, stopping in the presence of them for a period of at least 30 months.
Totale: € 19,00
The Franciacorta Brut of the Pavò winery is a sort of business card with which the company style presents itself. We are precisely in Iseo, in the province of Brescia, inside one of the most renowned Italian areas for the production of Classic Method.
Straw yellow in color with greenish reflections. endowed with a fine and persistent perlage. The nose reveals pungent traits of gooseberry and citrus fruit, on a background that widens on a sweeter fruit and on pastry. In the mouth it is fine, fresh and sapid, with a long persistence of the yeast. They lead him to be very appreciated both as an aperitif and as a pairing with various gastronomic courses. It consists of 90% of Chardonnay and 10% of Pinot Noir. The alcoholic fermentation of the must takes place partly in steel and partly in barrique. Malolactic fermentation starts spontaneously before refining in steel for 5 months and in wood for other 6. Bottled with refermentation yeasts, stopping in the presence of them for a period of at least 30 months.
