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Corte Fusia

7 hectares

100 - 400 meters above sea level

Franciacorta docg

Brut - Satan - Rose - Zero

Chardonnay, Pinot Nero, Pinot Bianco

organic

Coccaglio
Bresia - Lombardy - Italy

Why Monte Orfano, what is Corte Fusia and who are Daniele & Gigi?

The area known as Franciacorta is a montage of lands, each imaginably able of bringing forth wines that tote their distinct traits. Among this patchwork of lands of various altitudes, and soil composition, the area of the southern border, Monte Orfano, the oldest part is particularly important. It is here, on the hills of Monte Orfano, that you will find a high presence of limestone and coarse pebble soils along with the temperature being a bit higher and cooling night winds. The combination of these set the area apart from the rest of Franciacorta (mostly low lands) and with respect to the other areas, gives this particular patch of land the ability to produce higher quality deeper wines.

Many of the most important vineyards, in the last decades, were abandoned. Having a much higher management cost with terraced lands on the hillside, many of the 'names' retreated to the flatlands to take advantage of easier field management. Which, respectfully, translates to grapes with fewer characteristics, born from soil that does not have the depth to bring out all that is Franciacorta. Corte Fusia puts a lot of effort into their lands, and with the pride and desire to revive two-century-old vineyards, they recovered them. They have patches of terraced vineyards on the hill, each at various heights. Pieces here and there. Theirs is a 100% hands-on job- great commitment, longer hours, more attention which you can taste in the bottle. You get what you give.

Daniele Gentile and Gianluigi (Gigi) Nembrini have their roots here since birth in ‘82. Friends since childhood, less than 30 days separate them in age. They grew up with Monte Orfano behind them; not knowing then that their friendship would marriage into a partnership. These are young men with a vision of heightening Franciacorta to a position comparable to the words finest Sparkling wines. With studies and passion under their belts, they set forth to carve out a name, Corte Fusia. They have recovered time forgotten vineyards, giving a bit of love and replanting when needed all on the southern facing hill of Monte Orfano. They grow classic grapes - Pinot Nero (Noir), Chardonnay, and Pinot Bianco for their classic wines obeying their dogma- maximum respect, less invasiveness. From the fields to the winery, a family property they have given life to, their dogma is present. Together these diligent young men make 4 wines - Franciacorta Brut, Franciacorta Satèn, Franciacorta Rosé, and Franciacorta Zero and in the very best vintages a 5, Riserva. Intelligent wines with a heart.

30,000 bottles produced in total.

Training system: spurred cordon and guyot.

Harvest: hand picking into small boxes (max 18 kg each)

 
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Franciacorta Satèn


Production: Bottles15,500
Grapes: Chardonnay 70%, Pinot Noir 20%, + Pinot Bianco 10%
Selected Yeast
Aging Fermentation in steel and second fermentation in bottle for 18 months
Alcohol 12.5%
Residual Sugar: <1 grams / liter

Vinification: the clusters are gently pressed in a pneumatic press, and the first and second fractions are kept separate. After a 12-hour gravity settling at 13 ° C, the must is inoculated with cultured yeasts. The cuvee is assembled in March, the liqueur of tirage added and the bottles capped, and the bottles are laid down for the prise de mousse.

Maturation, aging: the tiered-up bottles remain minimum for 20 months before riddling. The sediment is consequently removed and wine is added as a dosage to the bottles.

Tirage: the spring following the harvest.

 

Franciacorta Satèn

Production: Bottles: 6,000
Grapes: 90% Chardonnay, 10% Pinot Blanc
Selected Yeast
Aging Fermentation in steel and second fermentation in bottle for 18 months
Alcohol 12.5%
Residual Sugar: <1 grams / liter Residual Sugar: <1 grams / liter

Yield per hectare: 95 quintals of grapes / hectare = 35 hectolitres / hectare.

Vinification: the clusters are gently pressed in a pneumatic press, and the first and second fractions are kept separate. 12-hour after gravity settling at 13 ° C, the must is inoculated with cultured yeasts. The wine following fermented temperatures in stainless steel. The cuvee is assembled in March, the liqueur of tirage added and the bottles capped, and the bottles are laid down for the prise de mousse.

Maturing, aging: the tiered-up bottles remain for minimum 30months before riddling. The sediment is consequently removed and the wine is added as a dosage to the bottles.

Tirage: the spring following the harvest