Anthologie Noir
Anthologie Noir
“Antologie Noir”, the word ‘anthology’ deriving from the Greek ἄνϑος (‘flower’) and λέγω (‘I gather’); a Franciacorta born from the most carefully selected grapes (in winemaking, the term ‘flower’ is associated with the very first fractions of must, known precisely as ‘mosto fiore’), in this case made exclusively from Pinot Noir grapes. A prestigious vintage wine, produced only in exceptional vintages and in limited quantities, with zero dosage; Anthologie Noir matures in the darkness and silence of the cellars for at least 36 months. A Franciacorta with a unique character – refined, fresh, intense and pure – which expresses all its strength with particular elegance.„Antologie Noir“, Antologia aus dem Griechischen ἄνϑος „Blume“ und λέγω „sammeln“; ein Franciacorta, der aus äußerst sorgfältig ausgewählten Trauben entsteht (in der Önologie wird der Begriff „Blume“ mit den allerersten Mostanteilen assoziiert, die eben als „Mosto Fiore“ bezeichnet werden), in diesem Fall ausschließlich aus schwarzen Pinot-Nero-Trauben. Ein bedeutender Jahrgangs-Franciacorta, der nur in hervorragenden Jahrgängen und in begrenzten Mengen mit einer Dosage von Null hergestellt wird; Anthologie Noir reift mindestens 36 Monate lang in der Dunkelheit und Stille der Keller. Ein einzigartiger Franciacorta mit Charakter, fein, frisch, intensiv und rein, der seine ganze Kraft mit besonderer Eleganz zum Ausdruck bringt.
Ideal for accompanying aperitifs, raw vegetables and fish main courses.
A Franciacorta with a unique character – refined, fresh, intense and pure – which expresses all its strength with particular elegance.
Stefano Camilucci
Technical Specifications
Production area
Rodengo Saiano (BS)
average altitude 200 m above sea level
Soil type
Morainic hills
Grape varieties
Pinot Noir 100%
Vintages
2021 Millesimato
Average age of vines
18 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 36 months at a controlled temperature on the lees during the second fermentation, followed by a further 6 months of bottle ageing
Available sizes
0,75 l
Average data at disgorgement
Alcool 12,5 % Vol
pH 3,0
Acidità Totale 7-7,5 g/L
Estratto Secco 21 g/L
Residuo Zuccherino <1 g/L
Serving
Serve at 6–8 °C in large, thin-stemmed glasses