The selected musts are from the first pressing and are vinified in small oak barrels, chosen through a rigorous selection of the raw materials used and aged for at least 3 years. The wine will remain on the lees for a further 6 months and undergo malolactic fermentation. A rigorous selection process allows the best of the 28 base wines to be chosen to compose the Annamaria Clementi; these are then blended by gravity into a specific container. This is followed by secondary fermentation in the bottle and ageing on the lees for a full 101 months. Disgorgement takes place in the absence of oxygen using a method patented by the winery itself, and very little sulphur dioxide is added.
Franciacorta Annamaria Clementi is a brilliant golden yellow, crowned by a very fine, persistent perlage. On the nose, it is mineral, almost smoky, with a continuous succession of fruity and nutty notes, walnut, chamomile, honey, broom and slightly fragrant hints. It fills and envelops the palate with depth and breadth, revealing its extraordinary complexity; it is fresh, harmonious, creamy and persistent. It finishes with notes of dried fruit and almond. A single sip is not enough. Exciting and absolute. A source of great emotions as well as a great wine.
This Franciacorta is the ideal accompaniment to risotto, whether with vegetables or seafood. It also pairs perfectly with steamed fish and shellfish, stewed fish and mature cheeses, enhancing the flavours in a refined manner.
To fully appreciate its style, this wine should be served at a temperature of 8–10°C.
