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|Vintage - Cuvée||No Vintage|
|Grape / Raw material||chardonnay|
|Alcohol Content||12,5% vol.|
|Tasting||Appearance - soft foam, slight crown; perlage thin and continuous. Color - yellow with green highlights. Scent - fresh, rich, elegant, citrus hints. Taste - freshness and pleasant acidity; soft and balanced.|
|Food matches||All Meal, Aperitif, Pasta or Rice with Meat, Pasta or Rice with Fish, Fish plates|
|Service temperature||6° - 8° C.|
|Suggested glass||Flùte transparent|
|Sparkling Wines: Blend||Blanc de Blancs|
|Sparkling Wines: Dosage||Brut Nature - Pas Dosé|
|Awards||CSWWC - Gold Medal, Decanter Silver Medal|
|Scores||Gilbert & Gaillard 87/100|
The aperitif wine preferred by those who can appreciate the qualities of the classic.
Generous fragrances and a pleasingly crisp acidity characterise this cuvée of 90% Chardonnay ad 10% Pinot Noir. The grapes are grown in Franciacorta’s most prestigious vineyards, and the wine matures sur lie in the bottle a minimum of 24 months.
In 1955, young and irrepressible oenologist Franco Ziliani directed that query to Guido Berlucchi, a country gentleman who was looking for a consultant who could improve his Pinot del Castello, and what he found instead was a partner for an adventure in fine taste that would profoundly transform the destiny of Franciacorta.
Ziliani was fascinated by the elegant figure of Berlucchi, by his handsome mansion, Palazzo Lana Berlucchi, and by its ancient underground cellars. His youthful dream was to produce a classic-method wine in his native area, Franciacorta, and he boldly proposed to Berlucchi the idea of making a sparkling wine in a winegrowing area long dedicated to still table wines.
Berlucchi accepted, and the two pioneers joined forces with Berlucchi’s friend Giorgio Lanciani. The challenge was taken up, and, after some less-than-satisfactory vintages, 1961 finally saw the corking of three thousand bottles of Pinot di Franciacorta. When the corks were drawn the following year, the wine met all their expectations. Franciacorta was born!
In 1962, Ziliani created Italy’s first classic-method rosé, Max Rosé, inspired by Massimiliano Imbert, a Milan-based antiquarian friend of Berlucchi’s who prized the French sparkling rosés and desired an Italian rosé that would satisfy his refined taste. Max Rosé’s name, appearance, and taste completely won him over.