PRODUCTION ZONE: a vineyard in the district of Paderno Franciacorta.
VINE AND VINIFICATION: Franciacorta D. 0. C. G. Saten is made clonal selections of Chardonnay grapes hand-picked into small boxes, with slow pressing of the whole bunches. Fermentation and refinement takes place in small Allier oak barrels. Bottling occurs in March and April and the sparkling process is begun. The bottles are stacked in rooms with a controlled temperature of 12-14°C for at least 36 months. Only then will Franciacorta D.O.C.G. Saten achieve its distinctive smell and taste and its fine perlage.
ORGANOLEPTIC CHARACTERISTICS: Yellow with light golden highlights. Very fine and persistent perlage. An intense bouquet with a mixture of peach, honey and hazelnuts.
ALCOHOL CONTENT: 12,5% vol.
Ruby red colour with a hint of violet, the bouquet recalls small woodland fruits, cherries, perennial herbs with a hint of spices. A soft, round palate and a complex, persistent taste
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Pink onion skin choirs white foam, fine and persistent perlage. Scent of flowers (wild rose) and small (Erect red berry (raspberry). Delicate and complex flavor. Dry. Dry and gentle.
An elegantly fresh, vivacious and full Franciacorta, characterized by pleasing fruity and floral aromas. Obtained Chardonnay grapes after more than 24 months on yeasts. Excellent as an aperitif but it can also be served throughout a meal; it is particularly suitable for delicate dishes of fish and white meat.
It is gently sweet and fresh on the palate and pleasantly light in alcohol, extremely smooth and well-balanced with long and fruity finish. With its great versatility, Giall'Oro can be enjoyed equally well as an aperitif or to enhance the close of a meal. Indeed, this is a wine that can brighten up any hour of the day.
Winemaking: Guyot system. Harvested by hand in mid-September, just when the ripe grapes are turning color. Soft pressed - Brought to cold temperature to allow a separation of the sediment. Fermented and matured on the yeasts for 6 months in cement vats with the exception of 20% of the Friulano which is kept in 10 year old tonneaux for 6 months.
