Quintessential maturity and elation, enfolded in a close-woven silken cocoon, a farewell embrace that is tight, clean, precise. Near-endless and riveting.
With the passionate intensity of a choreographer intent on the intricacies of the unfolding ballet, Pinot Noir contributes to a dialectical arabesque between dense mouthfeel and an arching thrust of crisp acidity, with a soaring, vibrant Chardonnay as its co-star. Appearing a shimmering pink-gold, this rosé was partially fermented in oak barrels then rested a minimum of 36 months sur lie, which softened its fruit, fashioning redcurrant, pomegranate, and mandarin orange into sinuous festoons lifted by herbal notes of pungent mallow, lime, and eucalyptus veined with subtle hints of fresh-picked hazelnut. The palate is the quintessence of pleasure, enlivened by a vivacious, red pepper spiciness, with a fragrant, acidity-driven progression that builds to a refined, longlingering finish shot through with delicate notes of citrus.
Grapes and vineyards
The Pinot Noir and Chardonnay are grown in our estate vineyards. Flat and slightly rolling in the morainic area, loose, medium-fertile soils, with medium-deep pebble admixture.
Near-endless and riveting.
The mousse of Parosé springs upon you, enormous, exploding into the glass, then upwards, proud, high, the quintessence of self-confidence, the bead dense, creamy, and white, its contours energy-laden and noisily protean. The nose is a vast expanse with no alien traces, relentlessly the same wine, but only after three long years’ wait. And now the colour, conjuring up the longing expectations of a springtime sunrise, subtly edged in amber, or rather in veined alabaster. The nose excites, vast, dense, inviting the minutest of examinations. Fragrances crowd in: baked fruit pastry, then pungent fresh vegetable, followed by holidaytime home-baked cakes, liqueur-infused and sensually plump. The gala continues on the palate, with unexpected winter chestnuts emerging on the sides and a driving progression. Quintessential maturity and elation, enfolded in a close-woven silken cocoon, a farewell embrace that is tight, clean, precise. Near-endless and riveting.
Only the free-run must (the first fraction of the must) goes to produce Franciacorta Parosé, which owes its delicate hue to a brief maceration of Pinot Noir on the skins. The must fermented in small 225-lire oak barrels and remained there for six months, until the following spring. The cuvée was assembled, the “liqueur de triage” added, and the bottles were laid down for the prise de mousse.
The tiered-up bottles remained in our cellars for a minimum of 36 months before riddling. The sediment was then removed and they were given the Pas Dosé-style liqueur d’expedition, then corked and wired. This Franciacorta rested in the bottle a further six months before release
Component grape varieties
Pinot Noir, Chardonnay
Vineyard location and exposure
In our vineyards facing east-southeast.
Level and slightly undulating terrain in loose morainic soils of medium fertility, with medium-deep gravel-pebble mixture.
Yield per hectare
80 quintals of grapes/hectare = 52 hectolitres/hectare
Hand picking into shallow boxes between the second and the fourth week of August.
Year first produced
0.75 L (4,000) – 1.5 L (300) – 3 L (50)