Franciacorta Parosè, Il Mosnel

FRANCIACORTA PAROSÈ

D.O.C.G.

Alcohol

12 % vol

Component grape varieties and percentages

70% Pinot Noir - 30% Chardonnay

Year first produced

2001

Average annual production

15,000 bottles; 1,000 magnums

Vineyard location and exposure

In our estate vineyards in the commune of Passirano, at the foot of the Monterotondo and Fantecolo hills, with east-southeast exposure

Soil profile

Undulating terrain in a glacial-origin bowl, with loose soils of medium fertility, with medium-deep gravel-pebble mixture

Vineyard names

Tesa, Parco, Dosso Sud, Larga Nord, and Limbo

Training system

Spurred cordon

Yield per hectare

80 quintals of grapes/hectare = 52 hectolitres/hectare

Harvest

Hand picked into small boxes, between the last decade of August and the first week of September

Vinification

The Pinot Noir grapes are fermented on the skins for a few hours, to give the cuvée its characteristic pink hue. The Chardonnay and Pinot Blanc are given a traditional white-wine vinification, with the clusters pressed in a pneumatic press and the first and second fractions kept separate. Fermentation and a maturation of some seven months take place partly in temperature-controlled stainless steel (80%) and partly in small oak barrels (20%), where the malolactic fermentation takes place

Maturation, ageing

The tiered-up bottles remain in our 17th-century cellars for at least 24 months before riddling. The sediment is then removed and they are given the Brut-style liqueur d’expedition, then corked and wired. The wine then rests in the bottle at least two more months before release