Ammonites

Camilucci Ammonites

Ammonites

Ammonites, a name that resurfaces from prehistory, reminding us of the millions of years – almost 200 – that have passed since the time of these living creatures, now fossils, to the present day. The absolute uniqueness of these soils, the oldest in the whole of Franciacorta, are home to the Camilucci vineyards from which this unique wine takes its name. A carefully curated selection of all three Franciacorta grape varieties – Chardonnay, Pinot Bianco and Pinot Nero – drawn from at least five different vintages, all vinified separately and then harmoniously blended. Time, which allows flavours and aromas to evolve, within the silent cellars, sheltered from light, at a constant temperature and humidity.
This is a wine that is perfect for any occasion, thanks to the freshness of its notes and the elegance and harmony of its aromas. A balanced, fresh Franciacorta with real character.
Camilucci has crafted this wine in the most natural and modern way possible, with an average residual sugar content of between 1 and 2 g/L.

Excellent for aperitifs and perfect for serving with every course.

A wine that truly embodies Franciacorta, with its aromas and its quiet sincerity. A wine that makes no promises; it prefers to keep them to itself.

Camilucci Ammonites

Technical Data Sheet

Production area

Rodengo Saiano (BS)
Gussago
Paderno Franciacorta
average altitude 200 m above sea level

Soil type

Morainic hills

Grape varieties

Chardonnay 75%
Pinot Noir 20%
Pinot Blanc 5%

Vintages

Latest harvest and at least five previous vintages of reserve wines

Average age of vines

20 years

Planting density

5,000 vines per hectare

Training system

Guyot

Precision viticulture

10–12 buds per vine

Harvest

Hand-harvested into small crates of 16–18 kg

Field yield

10,000 kg per hectare (2 kg of grapes and 2 m² of leaf area per vine)

Average time between harvest and pressing

2 hours

Pressing

Soft pressing of whole grapes following further selection of the bunches

Winery yield

6,000 litres per hectare

Vinification

Temperature-controlled stainless steel tanks under supervision

Ageing

Stainless steel tanks for 6–8 months from September to April; a minimum of 18 months at a controlled temperature on the lees during secondary fermentation; 6 months of further ageing in bottle

Available sizes

0,75-1,50 l

Average data at disgorgement

Alcohol 12.5 % vol
pH 3.10
Total acidity 6.0–6.5 g/L
Dry extract 22 g/L
Residual sugar <1 g/L

Serving

Serve at 6–8 °C in large, thin-stemmed glasses