SoloUva Franciacorta Brut 2018 SEAFOOD WINE But the thing that really

But the thing that really sets the wine apart as a new category of classic method Franciacorta is the fact that they allow the grapes to achieve full phenolic ripeness before harvesting

In the winery

which are all blended into their single flagship cuvée “Terre Brulée”: Mazards

Sweet and delicate mouth

or as a flavor in confectionary and ice creams

SoloUva Franciacorta Brut 2018 SEAFOOD WINE But the thing that reallyAndrea Rudelli, Domenico Nico Danesi, and Giovanni Arcari call it Solo Uva (just grapes): they freeze and reserve some of the grape must after pressing and then they use it as the sugar in both the tirage (i. e., the addition of sugar and yeast to the base wine in order to provoke the second fermentation) and the dosage (i. e., the addition of sugar before bottling to achieve the desired balance of acidity and sweetness). The resulting wines have no