Le Marchesine
Franciacorta Nitens Brut
| Denomination | DOCG Franciacorta Brut |
|---|---|
| Size | 3 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 |
- Double Magnum 3 l format: Ideal for large events, an impressive and striking bottle
- Designation and grape varieties: Franciacorta DOCG sparkling wine made from Chardonnay, Pinot Blanc and Pinot Noir
- Traditional method: Gentle pressing, fermentation in stainless steel, 24 months ageing on the lees
- Complex aromas: Notes of marzipan and white flowers, followed by nougat, candied ginger and citron
- Taste and serving: Savoury and velvety on the palate, creamy finish; serving temperature 5–7 °C
Description
What kind of wine it is
Franciacorta Nitens Brut by Le Marchesine is a Lombard Traditional Method wine made from a blend of Pinot Blanc, Pinot Noir and Chardonnay. In the glass, it displays a straw yellow colour with greenish highlights and a fine, persistent effervescence. On the nose, there are hints of marzipan, honeysuckle and white flowers, enriched by notes of nougat, candied ginger and citron. On the palate, it is savoury and smooth, with a creamy finish characterised by nuances of acacia and macadamia, enhancing its pleasant taste.
Where it comes from
The grapes are grown in the heart of Franciacorta, among the municipalities of Paderno Franciacorta, Rodengo Saiano, Erbusco and Cologne. The vineyards are cultivated using the Guyot system to ensure perfect vegetative balance. The quality of the raw material is preserved through manual harvesting and meticulous selection in the vineyard. The bunches, transported in small crates to avoid damage, arrive at the winery perfectly intact, a crucial condition to safeguard the excellence of the fruit and begin processing.
How it is produced
The must, obtained from the gentle pressing of whole bunches, ferments in stainless steel tanks at a controlled temperature. Malolactic fermentation is inhibited by rapid cooling, thus preserving the wine’s natural freshness. Following the principles of the Traditional Method, after the prise de mousse in the bottle, a slow ageing on the lees of at least twenty-four months begins. This stage is essential to fully develop the aromatic complexity and structural elegance that distinguish it.
History and Curiosities
Born in 1990 in Franciacorta, the Nitens Brut by Le Marchesine embodies a rare elegance. This prestigious sparkling wine has been awarded 90 points by Robert Parker. Presented in the majestic Double Magnum three-litre format, it transforms every celebration into a sensory triumph.
Awards
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4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
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90/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
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2One of the most prestigious wine guides in Italy.
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 Nitens Brut Doppio Magnum |
|---|---|
| Type | White brut |
| Denomination | Franciacorta DOCG |
| Size | 3 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 Born in 1990 in Franciacorta, the Nitens Brut by Le Marchesine embodies a rare elegance. This prestigious sparkling wine has been awarded 90 points by Robert Parker. Presented in the majestic Double Magnum three-litre format, it transforms every celebration into a sensory triumph. |
| Origin | Paderno Franciacorta, Rodengo Saiano, Erbusco and Cologne |
| Cultivation system | Guyot at 90/100 cm from the ground |
| Plants per hectare | 4,500–5,000 plants/ha |
| Yield per hectare | Approximately 100 quintals/ha |
| Harvest | Selezione delle uve in vigna con raccolta manuale in cassette di massimo 18 kg. |
| Fermentation | Minimum 24 months |
| Production technique | Traditional method (bottle fermentation) |
| Wine making | White vinification with gentle pressing of whole grapes in a pneumatic press and separation of the first and second fractions; static and physical clarification of the must at low temperatures, inoculation with selected yeasts and fermentation in stainless steel tanks at controlled temperature. Racking and lowering of the temperature to around 10°C to prevent malolactic fermentation. Addition of tirage syrup, bottling with crown cap and prise de mousse (refermentation) in the bottle; ageing on the lees for a minimum of 24 months. |
| Aging | Bottle ageing on the lees for a minimum of 24 months |
| Total acidity | 6.0 gr/L |
| Residual sugar | 9.0 gr/L |
| Dry extract | 19.0 gr/L |
| Allergens | Contains sulphites |