Brut

Father, Carlo Turra, produced a wine in the Erbusco cellar for family consumption. His son, Roberto, has instead set up a real cellar. This is the story of a French-style company with roots that have always been agricultural, which has wanted to follow a vocation: transforming the product of vineyards that he has been cultivating personally for over ten years. Today the total area is 11 hectares. Currently there is Curtefranca bianco and a type of Franciacorta, the Brut. The other labels will see the light a little at a time. Of course you know: with Franciacorta you do not have to hurry. Harvesting takes place manually between the first decade of August and the first of September, depending on the vintage. The bunches are placed in special boxes and transported to the cellar where the grapes are subjected to very gentle pressing. The obtained must ferment in stainless steel containers in thermoconditioned and barriques. In the spring after the grape harvest, the wine is put in bottle for the foam. Only after a long period of refining with its yeasts (minimum 18 months) the bottles are subjected to remuage and degorgement, after a few months the Franciacorta can finally be tasted.

It comes with tiny colored wine notes, pale yellow, drain, almost white on the nail, the view is caressed by a fine and continuous perlages gathering in a light and persistent crown. As soon as it is brought to the nose, the wine opens with aromatic notes of white flowers and fruits, with mineral oxygen and inviting sur-laces emerging from the wine, linked by tenuous citrus feelings. The entrance to the palate is determined but not impervious, light softness that surrounds the tongue, light mineral notes dotted with the typical acidity of the product. Beautiful viscosity of yeast maturation combined with foam creams. It closes with soft finish and slightly sapid.

Region: Lombardia

Year: sa

Alcohol content: 12.5%

Volume: 75 cl.

Winery: Turra

Grape: Chardonnay

Name: Franciacorta DOCG

Pairing: Ideal with aperitif and appetizers.

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