Wines

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i-vini-1900x400-1-1900x400

Wines

UGOVEZZOLI Franciacorta – Millesimato Pas Dosè

Production Technique

The grapes, harvested and selected manually, are placed in crates and immediately pressed whole in a soft way. The must is fermented at a controlled temperature (15-18 °) with the use of selected yeasts. At the end of winter, the qualities of wine considered most suitable are combined and, after a few days, the refermentation in the bottle is provoked as provided for by the Classic method, the only one allowed for Franciacorta wines. Absolute rest for at least 24 months in the stack, passage on pupitres for an adequate “tip” phase after which the disgorgement with “liqueur de dosages” is carried out. The different types of Franciacorta are characterized by the different doses of liqueur de dosages added after the degorgement, which gives them their own original and distinctive personalities; Pas dose’ (‘Non-dosed’, with sugar up to 3 g/l from the natural residue in the wine) is the driest in the Franciacorta range.

Grape varieties

Chardonnay: 80% | Pinot Nero: 20% | Percentages can change of 5-10% according to the years

Production Area

Vineyards are owned and manage by the Company located on the hills of Franciacorta.

Characteristics

Intense straw color with bright gold hints, abundant froth, very thin perlage.

Tips

The extremely low dosage (percentage Of sugar lower than 0.05%) gives a very dry taste, ideal for aperitifs or to accompany appetizers, fish, tasty meat, cold cuts and aged cheeses.

 

UGOVEZZOLI Franciacorta – D.O.C.G. Brut

Production Technique

The grapes, harvested and selected manually, are placed in crates and immediately pressed whole in a soft way. The must is fermented at a controlled temperature (15-18 °) with the use of selected yeasts. At the end of winter, the qualities of wine considered most suitable are combined and, after a few days, the refermentation in the bottle is provoked as provided for by the Classic method, the only one allowed for Franciacorta wines. Absolute rest for at least 24 months in the stack, passage on pupitres for an adequate “tip” phase after which the disgorgement with “liqueur de dosages” is carried out.

Grape varieties

Chardonnay: 80% | Pinot Nero: 20% | variable percentages according to the years

Production Area

Vineyards are owned and manage by the Company located on the hills of Franciacorta.

Characteristics

Light gold color, fine and persistent perlage.

Tips

The brut dosage gives a dry taste that is excellent as an aperitif based on aged cheeses and aged cured meats, but also ideal as an accompaniment to fish dishes and tasty meats. It’s served pretty cool (about 10°).

 

UGOVEZZOLI Franciacorta – D.O.C.G. Satén Brut

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Production Technique

The grapes, harvested and selected manually, are placed in crates and immediately pressed whole in a soft way. The must is fermented at a controlled temperature (15-18 °) with the use of selected yeasts. At the end of winter, the qualities of wine considered most suitable are combined and, after a few days, the refermentation in the bottle is provoked as provided for by the Classic method, the only one allowed for Franciacorta wines. Absolute rest for at least 24 months in the stack, passage on pupitres for an adequate “tip” phase after which the disgorgement with “liqueur de dosages” is carried out.

Grape varieties

Chardonnay 100%

Production Area

The vineyards are owned and managed directly by the company on the hills of Franciacorta.

Characteristics

Delicate straw color, creamy foam, very fine perlage.

Tips

Pleasant taste, ideal as an elegant aperitif with cured meats or fresh cheeses or with delicate fish dishes; excellent with desserts and fruit. Is served pretty cool (about 10°) in thin glasses.

 

UGOVEZZOLI Franciacorta – D.O.C.G Rosé Brut

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Method of production

The grapes, harvested and selected manually, are placed in crates and immediately pressed whole in a soft way. The must is fermented at a controlled temperature (15-18 °) with the use of selected yeasts. At the end of winter, the qualities of wine considered most suitable are combined and, after a few days, the refermentation in the bottle is provoked as provided for by the Classic method, the only one allowed for Franciacorta wines. Absolute rest for at least 24 months in the stack, passage on pupitres for an adequate “tip” phase after which the disgorgement with “liqueur de dosages” is carried out.

Grape varieties

Pinot Nero 100%

Production area

The vineyards are owned and managed directly by the company located in the area of Franciacorta.

Organoleptic profile

The vineyards are owned and managed directly by the company located in Franciacorta.

Tips

Dry and slightly bitter taste, ideal as an aperitif or with appetizers, as well as in accompaniment to delicate fish dishes; excellent with desserts especially based on fruit or dark chocolate. Should be served cool (10° C).

 

UGOVEZZOLI Franciacorta – Terre di Franciacorta Bianco D.O.C.

Method of production

After the harvest in September, the grapes are taken into the winery and pressed softly. Terre di Franciacorta Bianco is made by fermenting the juice with the wine lees only for a few hours, so they can give it taste and flavor; then they are removed and play no further role. Yeast is the final addition to the juice: during the fermentation, which often takes between one and two weeks, the yeast converts most of the sugars in the grape juice into alcohol. In April, it is ready to be bottling.

Grapes varieties

Chardonnay: 80% | Pinot Blanche: 20%

Production area

Vineyards owned by the firm in the Franciacorta area (Lombardia, north of Italy).

Organoleptic profile

The color is an intense gold with pale hints, at nose is flavored; taste is strong and very dry.

Tips

Very good with fish-based dishes, but perfect along the entire meal due to its natural freshness. To be served cool (about 10°).

 

UGOVEZZOLI Franciacorta – Terre di Franciacorta Rosso D.O.C.

Method of production

After the harvest in September, the grapes are taken into the winery and pressed softly. Terre di Franciacorta Rosso is made from the must of Merlot and Cabernet grapes and fermentation occurs together with the grape skins, which give the wine its color and its flavor, and allows it to extract the tannins contained in the skins. After the primary fermentation of red grapes the free run wine is pumped off into tanks and the skins are pressed to extract the remaining juice and wine. The press wine is blended with the free run wine; the wine is than kept warm and the remaining sugars  converted into alcohol in steel tanks. This final process of ageing can last for two years, than the wine is ready to be bottling.

Grapes varieties

Merlot: 60% | Cabernet Franc: 20% | Cabernet Sauvignon: 20%

Production area

Vineyards owned by the firm in the Franciacorta area (Lombardia, north of Italy).

Organoleptic profile

The color is intense ruby red and the aroma is fresh with notes of red fruit and, due to the presence of Cabernet grapes, vanilla and oak wood.

Tips

Suitable for dishes with robust red meats, roasts, game and mature cheeses. To be served pretty warm (about 14°-16°C)

 

UGOVEZZOLI Franciacorta – Cordarossa Rosso Barricato

Method of production

After the harvest in September, the grapes are taken into the winery and pressed softly. Cordarossa is made from the must of Merlot and Cabernet grapes and fermentation occurs together with the grape skins, which give the wine its color and its flavor, and allows it to extract the tannins contained in the skins. After the primary fermentation of red grapes the free run wine is pumped off into tanks and the skins are pressed to extract the remaining juice and wine. The press wine is blended with the free run wine; the wine is than kept warm and the remaining sugars  converted into alcohol in steel tanks. This final process of ageing can last for two years in little oak casks, than the wine is ready to be bottling.

Grapes varieties

Merlot: 50% | Cabernet Franc: 50%

Production area

Vineyards owned by the firm in the Franciacorta area (Lombardia, north of Italy).

Organoleptic profile

The color is intense ruby red and the aroma is fresh with notes of red fruit and, due to the ageing in oak cask, oak wood.

Tips

Suitable for dishes with robust red meats, roasts, game and mature cheeses. To be served pretty warm (about 14°-16°C).

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