Le Marchesine
Franciacorta Audens Dosaggio Zero Magnum
| Denomination | DOCG Franciacorta Dosaggio Zero |
|---|---|
| Size | 1,50 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | Chardonnay, Pinot Bianco, Pinot Nero |
| Aging | Bottle ageing on the lees for a minimum of 24 months. |
- Magnum Format 1.5 l: large-capacity bottle suitable for sharing on special occasions
- Dosaggio Zero: traditional method with no added sugars after disgorgement, offering a dry and bold flavour
- Grape Blend: Chardonnay, Pinot Blanc and Pinot Noir lend elegance, tension and structure to the wine
- Aged on the lees: at least 24 months to develop aromatic complexity and a fine mousse
- Aromas and pairings: notes of citrus, spices and minerality, ideal with sushi and raw fish
Description
What kind of wine it is
Franciacorta Audens Dosaggio Zero is a rigorous Lombard Traditional Method sparkling wine by Le Marchesine. In the blend, Chardonnay brings its elegant finesse to the structure of Pinot Noir and Pinot Blanc, expressed in a pas dosé style of great purity. On the nose, it releases mineral and spicy notes, wrapped in light smoky nuances, citrus peel, and delicate hints of elderflower. The palate is taut, direct, and dry, driven by a distinct acid-savoury imprint that ensures a long finish with clear chalky memories.
Where it comes from
This Franciacorta originates from the vineyards of Passirano, in Lombardy. The meticulous agronomic care of Le Marchesine is reflected in a manual harvest aimed at preserving the total integrity of the bunches. The vines, trained using the Guyot system, maintain optimal density and calibrated yields. This precise agricultural management enhances the natural vocation of the soil, guaranteeing the ideal raw material to develop the characteristic tension and pronounced savoury streak that define the wine's identity.
How it is produced
The process begins with the gentle pressing of whole bunches, isolating only the free-run must. After cold settling, the first fermentation takes place in stainless steel tanks at a controlled temperature. The wine is then cooled to inhibit malolactic fermentation, thus preserving its original freshness. As required by the Traditional Method, the secondary fermentation in the bottle involves ageing on the lees for at least twenty-four months, resulting in a sharp and essential profile with no final dosage.
History and Curiosities
Produced in Passirano since the very first harvest in 1990, Franciacorta Audens Dosaggio Zero by Le Marchesine celebrates the elegance of Chardonnay, Pinot Blanc and Pinot Noir. Aged on the lees for at least 24 months, this rigorous classic method pas dosé, here presented in the prestigious Magnum format, offers a fine perlage and seductive aromas of citrus fruits, spices and elderflower. The absence of added sugars after disgorgement enhances its direct and refreshing character, giving the palate a vibrant acidic-savoury tension with a long mineral persistence.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1985
- Oenologist: Jean Pierre Valade
- Bottles produced: 425.000
- Hectares: 51
| Name | Le Marchesine Franciacorta Audens Dosaggio Zero Magnum |
|---|---|
| Type | White pas dosé |
| Denomination | Franciacorta DOCG |
| Size | 1,50 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | Chardonnay, Pinot Bianco, Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Le Marchesine |
| Story | History and Curiosities Produced in Passirano since the very first harvest in 1990, Franciacorta Audens Dosaggio Zero by Le Marchesine celebrates the elegance of Chardonnay, Pinot Blanc and Pinot Noir. Aged on the lees for at least 24 months, this rigorous classic method pas dosé, here presented in the prestigious Magnum format, offers a fine perlage and seductive aromas of citrus fruits, spices and elderflower. The absence of added sugars after disgorgement enhances its direct and refreshing character, giving the palate a vibrant acidic-savoury tension with a long mineral persistence. |
| Origin | Passirano (Lombardy), Italy |
| Cultivation system | Guyot at 90 00 cm from the ground |
| Plants per hectare | 4,000-5,000 plants/ha |
| Yield per hectare | Approximately 100 quintals/ha |
| Production technique | Metodo classico pas dosé (dosaggio zero) |
| Wine making | White vinification in a pneumatic press with gentle pressing of whole grapes and separation of the first and second fractions. After static and physical separation of impurities from the must at low temperatures, selected yeasts are inoculated for fermentation in stainless steel tanks at controlled temperature. This is followed by racking and lowering the temperature to around 10°C to prevent malolactic fermentation. Once the tirage syrup is added, it is bottled, sealed with a crown cap and laid horizontally in stacks for the prise de mousse. |
| Aging | Bottle ageing on the lees for a minimum of 24 months. |
| Residual sugar | 2.0 gr/L |
| Allergens | Contains sulphites |