Millesimato

“…big golden mantle struck by a powerful ray of light”
Romanino - Savoldo - Mary Magdalene Uffizi. Detail of the mantle

Grape varieties: Chardonnay - Pinot noir

Estate vineyard area: 15 hectares

Soil type: morainic soils with presence of skeleton

Training system: guyot

Planting density: 4500 vines per hectare

Average yield per hectare: 9000 kg of grapes / about 5400 liters of must

Harvest period: end of August

Vinification: manual harvesting with selection of the bunches, soft crushing
in pneumatic press, 80% fermentation in steel at controlled temperature and the remaining 20% fermentation in barriques

Aging: 7 months in steel and barriques

Foaming: in the spring following the harvest

Maturation on yeasts: at least 40 months

Post disgorgement aging: 3-4 months

No. of bottles produced: 3,500

Dosage at disgorgement: sugar content of 3.00 grams/liter
Analytical data at disgorgement: Alcohol 12.5%vol, Total acidity 7.00
grams/liter, Total sulfur dioxide less than 60 grams/liter (limit
legal maximum allowed 185 grams/liter)

Organoleptic characteristics: bright golden yellow, exuberant perlage
and persistent, intense and persuasive nose with floral hints,
spices and bread crust; on the palate it is dry, elegant and of remarkable
persistence

Pairings: first dishes, fish, cheeses including aged cheeses, white meats

As We match

Veal fillet in bread crust

The recipe of “Noce di Vitello in crosta” comes from Giovanna and Sergio’s love for their family and from what they were able to achieve together.

The excellent ingredients used is the primary added value of this dish, making it a must-try, unforgettable tasting experience. The best veal part is wrapped in bread, simple and rustic ingredient, which, during cooking, protects meat while unleashing its soft aroma.

The intensity of this dish taste can be better enjoyed with a glass of Franciacorta Millesimato, a tempting wine of elegant taste and strong scent of spices and bread crust.

A name a face

Sergio Ambrosini

After twenty years of being a bank employee, Sergio decides to take his chances and follow his passion: wine making. In 2000 he repurposes the family estate, historically dedicated to growing corn and raising livestock, planting vines. A decision coming from his passion, not only seeking at personal fulfillment but also willing to ensure a better future for his sons Lorenzo, Marco and Filippo: offering them the chance to fulfill themselves while remaining rooted in the family tradition.

Sergio is the mind behind the company to which he dedicates all his efforts; because of this very reason, the best wine produced by any company is in his honor: Franciacorta Millesimato. A Franciacorta wine whose production is limited to no more than 5000 bottles per year, with a strong and tempting scent and dry taste.