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Majolini Franciacorta Altera Rosé Brut

€23.07
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Description

Details of wine

The history of the Majolini family begins in the 60s when Valentino Majolini begins the production of red wine. Today we are the third generation of producers according to whom the winery has always had a social function by committing itself to supporting activities aimed at environmental sustainability.
All the energies used come from natural and renewable sources and the production methods used are biological ones.

Producers of excellent wines, the Majolini family stands out for the large productions of Franciacorta. A very interesting wine is the Altera Rosé Brut whose finesse is the result of a balance between research and naturalness.
The harvest is done exclusively by hand with the grapes which are delicately placed in small boxes to preserve their integrity.
Once de-stemmed, they are put in the tank to carry out the cryomaceration which allows to extract the color and preserve the aroma of Pinot Noir.
Fermentation in steel tanks and aging with its own yeasts for at least two years.

A wine with a great personality that accompanies a dinner with friends in an excellent way

SPEDIZIONE GRATUITA PER ORDINI SUPERIORI AI 79 EURO

Color

Bel rosa cerasuolo spumeggiante.

Smell

Assetto aromatico impostato su confetture di fragole e lamponi, pane integrale, felce e timide folate minerali.

Taste

Sorso particolarmente sfizioso, dotato di ricca trama fruttata, vivacizzata dall'opportuna carica acido-sapida.

Pairings

Aperitivi, piatti di pesce e crostacei si accompagnano in maniera sublime con questo vino.

Details

Features

YEAR NV
ALCOL 12.50
FORMAT 0,75 L Standard
COLLECTED Le uve, a perfetto grado di maturazione, in tempi brevissimi dalla raccolta, vengono messe a raffreddare e successivamente diraspate.

Details

Informations

CLASSIFICATION DOCG Franciacorta
TEMPERATURE 6-8
LOCATION Ome (BS)
REFINEMENT In primavera viene realizza la cuvée ed effettuato l'imbottigliamento per la presa di spuma. Il vino di base utilizzato è di sola annata ma proveniente da vigneti diversi. Il vino viene poi fatto maturare sui propri lieviti per un periodo minimo di 2 anni.
ANNUAL PRODUCTION 6000
WINEMAKING Vengono messe in vasca con le bucce ad una temperatura massima di 5 °C per circa 6-8 ore. Questa metodologia è chiamata criomacerazione o macerazione a freddo e permette di estrarre un po' di colore, che ad ogni vendemmia è diverso, e permette di preservare l'aroma dell'uva Pinot Nero. Segue una soffice spremitura e la fermentazione in vasche d'acciaio ad una temperatura controllata di circa 18 °C.

Details

Awards

EXPERT YEAR MARK
EXPERT YEAR MARK
Veronelli 0000
Bibenda 0000

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CELLAR

Name: Majolini
Start-up year: 1981
Cultivated hectares: 24
Winemaker name: Jean Pierre Valade, Cesare Ferrari
Address: Via Manzoni, 3 - Loc. Valle - Ome (BS)
Web Site: www.majolini.it

The roots that tie the Majolini Family to its land are deep and start from far away – Ezio Maiolini explains – We must go back to the XVth century, when our family arrives in Ome, establishing itself. The tie with viticulture is born almost immediately and already our last name, borrowed right from an autoctonous grape variety, the one of Majolina, is the witness of this adventure. The tie with our land has brought us great satisfactions! Especially to our father Valentino from whom we have inherited the passion and the love from wine production. It is him who decided, around the end of the 60’s, to renovate the old family winery and to start the cultivation of Ruc di Gnoc, a magnificent high hilled vineyard that still today produces the same named wine. No wonder, then, if me and my brothers have enforced our roots, developing even more the project started by our father. The definitive turnaround took place with the acquisition, at the beginning of the 90’s, of the wonderful area called Campèi. In 1995 the buildings of the new winery started, a reality of 4.000 covered meters, situated in a dominant uncomparable valley. Telling about the development of a winery means giving a great importance to research. The ones who produce a wine of excellence, cannot and do not want to think of development in terms of number, but in terms of quality. From 1981 to today our main goal has been to increment the potential of our vineyards, protect and increment the value of the territory, and optimize the productive procedures in the strict respect of the wine tradition.