Winery Alto BorgoFranciacorta Brut
Sparkling wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Franciacorta Brut of Winery Alto Borgo in the region of Lombardia often reveals types of flavors of microbio, tree fruit or citrus fruit.
Details and technical informations about Winery Alto Borgo's Franciacorta Brut.
Discover the grape variety: Tchilar
It is certainly one of the best grape varieties in Armenia, where it originates.
Last vintages of this wine
The best vintages of Franciacorta Brut from Winery Alto Borgo are 2017, 0
Informations about the Winery Alto Borgo
The Winery Alto Borgo is one of of the world's greatest estates. It offers 1 wines for sale in the of Franciacorta to come and discover on site or to buy online.
The wine region of Franciacorta
The wine region of Franciacorta is located in the region of Lombardie of Italy. Wineries and vineyards like the Domaine Ca' del Bosco or the Domaine Ca' del Bosco produce mainly wines sparkling, white and red. The most planted grape varieties in the region of Franciacorta are Chardonnay, Pinot noir and Pinot blanc, they are then used in wines in blends or as a single variety. On the nose of Franciacorta often reveals types of flavors of cream, hazelnut or elderflower and sometimes also flavors of gooseberry, passion fruit or savory.
The wine region of Lombardia
Lombardy is one of Italy's largest and most populous regions, located in the north-central Part of the country. It's home to a handful of popular and well-known wine styles, including the Bright, cherry-scented Valtellina and the high-quality Sparkling wines Franciacorta and Oltrepo Pavese Metodo Classico. Lombardy is Italy's industrial powerhouse, with the country's second largest city (Milan) as its regional capital. Despite this, the region has vast tracts of unspoiled countryside, home to many small wineries that produce a significant portion of the region's annual wine production of 1.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
