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 (900)