Palazzo Lana 2010 Extreme Franciacorta DOCG in wooden box

Palazzo Lana 2010 Extreme Franciacorta DOCG in wooden box

PALAZZO LANA EXTRÊME 2010

Franciacorta Riserva

Franciacorta in its maximum expression. A reserve for special occasions that is pleasantly combined with dishes rich in structure and flavor. It can accompany important first courses, second courses of stewed fish and second courses of meat.

GRAPES: 100% Pinot Noir, coming from two proprietary vineyards, grown with high planting density, in Borgonato: Quindicipiò, in the hills, and Brolo, overlooking Palazzo Lana Berlucchi.

HARVEST PERIOD: second decade of August 2010. YIELD: 8,100 kg of grapes per hectare, with a must yield of

28% equivalent to 3024 bottles per hectare.

VINIFICATION: the “heart” of the must, obtained by soft and progressive pressing, carries out the alcoholic fermentation in steel vats; at the end, some batches are transferred to oak barriques, where they are refined for 6 months in contact with the yeasts.

MATURATION: preparation of the cuvée in the spring following the harvest, with 100% of the vintage wines chosen from the best selections. Second fermentation in the bottle and subsequent refinement in contact with the yeasts for at least 10 years, followed by at least 6 months after disgorgement.

DOSAGE: Extra Brut.

ORGANOLEPTIC CHARACTERISTICS:

VISUAL APPEARANCE: copious foam, persistent crown, very fine perlage.

COLOR: intense straw yellow, with pink gold reflections.

BOUQUET: ample olfactory sensations, with hints of yellow-fleshed fruits and candied orange.

TASTE: on the palate it stands out for its great freshness, clean taste and structure, all harmonized by minerality and acidity, which determine great persistence and important longevity.

PAIRINGS: it is a Riserva with an excellent body, which is pleasantly combined with dishes rich in structure and flavor. It can accompany important first courses, second courses of stewed fish and second courses of meat.

SERVING TEMPERATURE: 10-12 ° C.

ANALYTICAL DATA:

Alcohol 12.50% vol, sugars 3.5 g / l, total acidity 7.80 g / l – pH 3.12

FIRST YEAR OF PRODUCTION: 2004