FRANCIACORTA - Cuvée Annamaria Clementi

Made from 60% Chardonnay, 20% Pinot Bianco and 20% Pinot

Nero.

From o3th August to o6th September 1998 with a meticulous

selection of grape bunches before crush began.

2,47 tons/acre; 275 gallons/acre.

Sugar: Chardonnay 20,54 'brix, Pinot Bianco 20,18 'brix, Pinot

Nero 21,07 'brix.

Total acidity (grams tartaric acid per 100 ml): Chardonnay 0,700;

Pinot Bianco 0,720; Pinot Nero 0,650.

pH: Chardonnay 3,08; Pinot Bianco 3,05; Pinot Nero 3,10.

After beginning alcoholic fermentation, the must is transferred

from temperature controlled stainless steel tanks to small oak

barrels where the alcoholic fermentation finishes and the

malolactic fermentation begins. The base wines continue to

mature in these small oak barrels for 7 months. This particular

advancement bestows to the finished product a spicy personality,

reinforced by the aging in bottles which are kept in cellars at

controlled temperature of 53°F (12°C).

06th and 07th May 1999.

5years and 6months prior to degorgement.

It is made in small quantities, per the client's request.

7,5 ml for a bottle, it is composed solely of mature white wines in

oak barrels and with a minimum quantity of sugar.

Alcohol: 12,5% by vol.; Volatile acidity (grams acetic acid per

100 ml): 0,042. Total acidity (grams tartaric acid per 100 ml):

0.610; pH: 3.12.