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.
Stefano Camilucci
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