FRANCIACORTA - Cuvée Annamaria Clementi

Franciacorta.

Chardonnay 55%, Pinot Bianco 25%, Pinot Nero 20%.
From 16 vineyards.

39 years.

Second week of August 2003.

5,400 kilos / 2,600 liters.

Chardonnay: Sugars 195 grams/liter; pH 3.04; Total acidity 8.50 grams/liter.
Pinot Bianco: Sugars 187 grams/liter; pH 3.02; Total acidity 8.20 grams/liter.
Pinot Nero: Sugars 198 grams/liter; pH 3.05; Total acidity 8.00 grams/liter.

The Cuvée Annamaria Clementi is the result of seeking excellence in both vineyard and cellar. The base wines are created exclusively through the alcoholic fermentation of first-portion must (about 40% of grape weight) conducted in small oak barrels, where they are aged for around 7 months. No compromises, no concessions: only the finest base wines, from at least 16 different batches, are later blended to create this extraordinary cuvée. Very long bottle fermentation on the yeasts in underground cellars at a constant temperature of 12°C, gives it the profile of a Franciacorta absolute.

March 2004.

For an average period of 6 years and 6 months.

7.5 milliliters of liqueur per bottle.

Alcohol 12.5% Vol.; pH 3.05; Total acidity 5.80 grams/liter; Volatile acidity 0.38 gram/liter.