Berlucchi Cuvée Franco Ziliani 2008 Dosaggio Zero in deluxe boxed set
FRANCO ZILIANI 2008
UVE: 100% Chardonnay, from the Arzelle vineyard raised in Borgonato with high planting density
TIME OF COLLECTION: August 28-30, 2008
YIELD: 8,000 kg of grapes per hectare, with a must yield of
30% equivalent to 3,200 bottles per hectare.
WINE-MAKING: The “heart” of the flower must, obtained by soft and progressive pressing, carries out alcoholic fermentation in steel vats; at the end, some batches are transferred to oak barrels, where they are aged for 6 months in contact with yeasts.
MATURATION: Preparation of the cuvée in the spring following the harvest, with 100% of wines of the vintage chosen from the best selections. Second fermentation in the bottle and subsequent aging in contact with yeasts for at least 11 years and 7 months, followed by a minimum of 6 months after disgorgement.
VISUAL APPEARANCE: copious froth, persistent crown, very fine perlage.
COLOR: deep straw yellow, with a vivid golden hue.
BOUQUET: broad olfactory sensations, with hints of yellow-fleshed fruits, pastry and candied orange.
TASTE: The palate is distinguished by great freshness, cleanliness of flavor and structure, all harmonized by good flavor and calibrated acidity, which determine its great persistence and important longevity.
ACCOSTATIONS: This is a Millesimato recommended throughout a meal; it pleasantly accompanies important hors d’oeuvres, fish main courses, white meats and medium-aged cheeses.
SERVING TEMPERATURE: 10-12 °C.
INDICATIVE ANALYTICAL DATA AT DISGORGEMENT:
Alcohol 12.0% vol, trace sugars, total acidity 8.00 g/l – pH 3.15
IN THE VINEYARD
FRANCO ZILIANI FRANCIACORTA RESERVE 2008
The grapes from which Riserva Franco Ziliani Franciacorta 2008 is made come from the best portions of the Arzelle vineyard raised at very high density-10 thousand vines per hectare-at Guyot and conducted according to sustainable and environmentally friendly agronomic rules.
The pedological aspect is also important: the Vineyard grows on deep morainic soil, which gives grapes for base wines with excellent structure, furthermore, the specific micro-climate where the vineyard lives has soil warmth and exposure characteristics that guarantee optimal grape ripening where the dominance of phenolic ripening over technological ripening is a guarantee of complex, powerful yet savory base wines.
Finally, high planting densities help emphasize the varietal characteristics of Chardonnay, both in terms of phenolic and technological maturity.
In the first case, the grapes are ripe in terms of polyphenols and varietal aromatic precursors: this results in great aromatic and structural potential. As for technological maturity, the grapes exhibit organoleptic characteristics desired in a Franciacorta base wine, good acidity and low pH, guarantees of important evolutionary potential.
Numerous manual interventions were carried out in the vineyard: pruning with a low bud load, strict manual selection of the best spring shoots, light leafing on the rows, which promotes the entry of sunlight and decreases morning humidity, further fruit thinning in June, which limited the yield to 4-5 bunches per plant, and finally harvesting with selection already in the vineyard of the best bunches.
The 2008 vintage was characterized by a cold and not very sunny spring, which resulted in a delay in budding of about 15 days compared to the previous year, the vintage manifested considerable potential fertility, brought back in line by frequent spring rains, which reduced the rate of fruit set (transition from flower to fruit).
Overall, the weather conditions proved to be very favorable, accompanying the phenological stages of the vine optimally: the evolution of the plant’s vegetative growth, the composition of the cluster and finally its ripening.
Rainfall that was never absent for long periods resulted in a good soil water balance, keeping plants well hydrated and in the optimal condition for vegetative development.
IN THE CELLAR
The grapes were harvested by hand when they reached optimal maturity, evaluated year by year according to the peculiarities of each individual vineyard. The 18-kilogram boxes containing the grapes were quickly transported to the winery and placed inside special inclined-plane presses. Such presses are designed for soft, slow and gradual pressing of whole grapes with immediate juice separation. The components of Riserva Franco Ziliani Franciacorta 2008 come exclusively from the very first pressing fractions, the so-called must fiore, amounting for this vintage to no more than 30 liters per 100 kilos of grapes.
The musts were immediately cooled to 10 °C and placed in small tanks, where they rested overnight for perfect decantation, at the end of which they were perfectly clear, pure and in the optimal conditions to be started for alcoholic fermentation; this took place in temperature-controlled stainless steel tanks to preserve the aromas released during the process.
At the end of the first fermentation, the wine was transferred to the tank preserving the noble sediments; this operation allows maturation in contact with them, which will give it more structure and complexity. In the meantime, a portion of the best base wines are transferred to second- or third-passage barriques to undergo the same aging, which, thanks to the wood, will broaden the organoleptic profile.
Bottling took place on June 4, 2009, using a liqueur de tirage composed of sugar and selected active yeasts, multiplied in our cellars after checking for viability and fermentation vigor. Bottle aging on yeasts lasted 140 months, a period during which Franciacorta matured, enriching itself in terms of olfactory complexity and gustatory power. The lysis of the yeast cells enhanced the primary aromas of the grapes and the secondary aromas created during vinification, complementing them with the so-called tertiary aromas that give maturity and greater distinctiveness to Franciacorta; in addition, yeast lysis increases the structure of the wine by giving body and natural softness that integrating with the acidity and freshness of the created blend brings balance and pleasantness in drinking. Disgorgement was done on February 1, 2021 by refilling the bottle with a portion of the assemblage that was not sparkling and left to age all these years in barrels. The rest period in our cellars after disgorgement is necessary to rebalance the sensory profile of Franciacorta after the disgorgement phase, which is the last crucial moment of production.
From the 2008 vintage, 5,000 0.75-liter bottles and 863 1.5-liter magnums were produced.