The selected musts are from the first pressing and are vinified in small oak barrels, carefully chosen based on the quality of the raw material, with a maturation period of at least 3 years. The wine then rests for another 6 months sur lies and undergoes malolactic fermentation. A meticulous selection process is used to choose the best from the 28 base wines that will make up the Annamaria Clementi, which are then assembled by gravity in a specific container. This is followed by bottle fermentation and aging on the lees for 101 months. The disgorging is done without oxygen through a patented method by the winery, and a small amount of sulfur is added.
The Franciacorta Annamaria Clementi reveals a brilliant golden yellow color, crowned by a fine and persistent perlage. On the nose, it is mineral, almost smoky, with a continuous interplay of citrusy, fruity aromas, walnut, chamomile, honey, broom, and slightly floral hints. It fills and envelops the palate with depth and breadth, revealing its extraordinary complexity. It is fresh, harmonious, creamy, and persistent. The finish is marked by notes of dried fruit and almonds. One sip is not enough. Captivating and absolute, it is the progenitor of great emotions and a remarkable achievement.
This Franciacorta is the perfect companion for a risotto, whether with vegetables or seafood. It also pairs beautifully with steamed fish and shellfish, stewed fish, and aged cheeses, enhancing the flavors in a refined way.
To fully appreciate its style, this wine should be served at a temperature of 8/10°C.
