Nero Buono Brut
This wine is obtained from a Nero Buono di Cori vineyard, planted in 2012 on the La Francescana estate.
The Nero Buono vineyard was planted on the Francescana estate in 2012 for the first time. Although it has been counted among the disappeared vines, this variety, typical of Lazio and originally from Cori, has recently been rediscovered by some courageous producers.
Thanks to the specific characteristics of the estate’s volcanic terroir, it expresses
In our conditions it expresses completely peculiar notes and sensory aspects that give this variety a strong personality. The cultivation of Nero Buono continues the corporate mission of Murgo, which since the 1980s has focused on the classic method from native vines.
Today we are happy to present the Nero Buono in a sparkling version with the classic method.
Mediterranean fish sashimi, oysters.
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Weight: |
1.75 kg |
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Qualification: |
VSQ sparkling wine, Classic Method |
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Grapes: |
Nero Buono |
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Soil: |
sandy-clayey soil of volcanic origin |
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Altitude: |
80 m. s.l.m. |
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Average yield: |
70-90 hl/ha |
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Breeding: |
Espalier |
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Strains: |
4,500 plants/ha |
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Alcoholic degree: |
12,5 % Vol. |
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Fixed acidity: |
6 – 7 gr/l |
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Residual sugars: |
< 6 gr/l |
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Grape harvest: |
Manual with boxes |
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Pressing: |
Gentle pressing with pneumatic presses |
| Decanting: |
Cooling of the must and decanting in insulated tanks |
| Fermentation: |
In stainless steel tanks at a controlled temperature (14°) for about 20 |
| Aging: |
In stainless steel tanks for 7-8 months |
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Bottle refinement: |
On the lees for a period ranging from 1.5 to 2.5 years |
| Remuage: |
With giropalette |
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Disgorging: |
The freezing of the neck, the degorging are carried out with semi-automatic machines |
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Potential: |
5 years from disgorging |
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First production: |
Harvest 2019 |
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Annual production: |
6.500 – 0.75l bottles |
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Bottle formats: |
Classic 0,75l |
