“Le Marchesine” is a small and innovative Franciacorta wine estate, and now one of the most prestigious companies in its league, and in full development in the lucky Lombard area. Under the expert guidance of his father Giovanni, Loris Biatta with his children Alice and Andrea, takes care of the vineyard and of the cellar. From its initial three hectares, the company vineyard has extended reaching 47 hectares, registered in the Doc and Docg lists. Most of the vines are grown on Guyot with 4000-4500 strains per hectares, the rest on Sylvoz with a slightly lower density, with 3200 strains. Even though it is perfectly in line with the productive guidelines dictated by the Franciacorta consortium, “Le Marchesine” as always distinguished itself for its innovative cultivation style, starting with abandoning the outdated pergula system, as soon as Giovanni bought the vineyards, and shortly after the import of the French techniques.
The company’s strength lies in various factors that aim and converge towards the best possible product. The philosophy of Le Marchesine goes even beyond a careful selection of the best roots to implant and the use of the same logs of Pinot Noir and Chardonnay which are used in France. Le Marchesine’s philosophy is centered on technological innovation. The most evident example of this is the choice of the cellar’s mechanized pupitres (giropallets), which with a constant rotational movement, allow a possibly even higher result than with manual rotation (riddling). It is not by chance that the estate has a proud relationship with a very important institution of the Champagne region: the Champagne enological institute, of which the oenologist from Le Marchesine, Jean Pierre Valade, is a member himself.
This wine is produced from our vineyards in the district of Paderno Franciacorta, Rodengo Saiano, Erbusco and Cologn.
The Franciacorta D.O.C.G. Brut is an assemblage of Chardonnay in clonal selection, Pinot bianco and Pinot nero. At harvest, the grapes are hand picked and placed into small boxes. The whole grapes the under go a very slow and soft pressing. Fermentation occurs under controlled temperature (17-19 degrees celsius) with indigenous yeast in order to maintain the flavors and the aromas of the Franciacorta. After the fermentation the wine is placed in stainless steel tanks. During the months of March and April the wine is bottled and then process to induce the sparkling occurs. The bottles are the bulk stored in temperature controlled areas (12-14 degrees celsius) for at least 24 months. During this period of time, the Franciacorta D.O.C.G. Brut develops and assumes its characteristics of flavors and aromas together with the finest and smallest perlage (bead of bubbles). The wine is ready for the final stages “remuages degorgement, dosage and labeling”.
The color is yellow with the slightest reflections of green. The perlage is fine and persistent. The bouquet is distinctive and compact, followed by a dry taste and finish abundant in elegance and full flavors. 12-12.5% Alcohol. TOTAL ACIDITY CONTENT 6 – 6,5% EXTRACT 18 – 20 gr./lt.