It comes from our Grand Cru vineyards, planted with Durella grapes. It ferments for about 12 months in small steel tanks, in total absence of sulphur dioxide, and then it ages in the bottle. It is produced every year with grapes of the same vintage, so, while maintaining its soft fresh and fruity features, every year it also gives us slightly different aromatic notes, because each season has its own distinctive note.
Our Brut presents itself to the eye with a bright yellow colour. Made in purity, gives scents and balsamic notes, green and yellow fruit sensations and exotic nuances on the nose. It is also evident the fruity note, with citrus and balsamic nuances, while in the finish emerges still immature almond. It has overall a good body and a good structure.
the shape is as original as it is useful for the process of aging in the wine cellar; its greater surface area, in fact, permits more contact between the liquid and the lees, allowing the sediment to release essential substances that enhance the expressive bouquet of our Franciacorta and consequently improve its taste and nose characteristics. The date 1501 marked in relief on the glass, recalls the long history of the Ca’ d’Or brand.
Class “A” white glass for food products.
Decoration: water colours etched on glass by means of a printing technique using steel frames to transfer the colour directly onto the bottle. The colours used are thermally fused and, after cooking at 600/620 °C, the screen printing is permanent. The colours and processing meet standards for use with food products, and are non-toxic. The metallic gold colour of the mask, together with the collar in Bronze, identify the type of wine in the bottle.
Cork: an extremely high-quality achromatic cork made of cork microgranules from raw materials selected to preserve the taste of the wine.
Wine Technical Data Sheet
Type of wine: Metodo Italiano Lessini Durello D.O.C. Brut Bottle volume: 750 ml – 1500 ml Grapes: 100% Durella Origin: a particularly we..-exposed and breezy position on the slopes of Monte calvarina, with volcanic soil that is moderately calcareous and well-drained, at between 250 m and 450 m above sea level Growing systems: veronese pergola Plant density: 3000 vines/ettaro Yeld: 150 q/grapes/hectare Wine yield: 60% = 90 hl/ha Average age of vines: 30 years Harvest period: end of September, beginning of October. The grapes are harvested by hand, then transported and processed the same day Winemaking:
Cold static decantation
Inoculation with selected yeasts
Fermentation in stainless steel AISI 316, without any sulphur dioxide Aging: average of 12 months in small stainless tanks and in the bottle. The refermentation takes place in small autoclaves, with daily stirring of the lees, for at least 90 days Alcohol: 12% vol.
Sensory characteristics as determined by an enologist: Sight: golden-yellow straw colour with light greenish highlights Smell: balsamic aromas and notes, with hints of green and yellow fruit and exotic nuances On the palate: clear fruity and citrus notes, with balsamic nuances. he back palate reveals hints of young almond. Good body Perlage: it has a fine and persistent evanescence Finish: extremely well-balanced Serve with: excellent as an aperitif and as an all-round wine Serving temperature: 6/8°C