Only the free-run must (the first fraction of 50% 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-litre oak barrels and remained there for six months, until the following spring. The cuvée was assembled, the “liqueur de tirage” added, and the bottles were laid down for the prise de mousse.
The tiered-up bottles remained in our cellars 14 years and a half 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 picked into shallow boxes from 6 to 16 August.
Year first produced
0.75 L (900)
1.5 L (60)