Le Marchesine, a small company of Franciacorta, Monday 7 July to Jazz Cafe Corso Sempione in Milan, introduced me to Monsieur and Madame Brut Satèn to give me a thrill intense and all-encompassing sensory.
A sitting of conversation, made of a select few, and even a few glasses. A nice cicerona named Martina, and a passionate sommelier named Thomas, both the Milanese Rossi&Bianchi, and 3 Guests. Women. Palate up and eyes full of curiosity. Under the table, heel, and legs crossed as a sign of listening and extreme relaxation.
Thomas tells us of'The Farm Marchesine. This small, but innovative wine actually born in a land famous all over the world: Franciacorta. A hilly land near Brescia: 18 thousand hectares, whose vines have a maximum yield of 95 quintals of grapes per hectare. The Franciacorta, the first Italian wine produced by the method of second fermentation in the bottle, obtained in 1995 Denomination of Controlled and Guaranteed Origin.
Franciacorta is animated by historic wineries that produce different types of wine: non millesimato, millesimato, Rose, Satèn, Reserve. In addition to these historical giants there are, however, even the smallest authentic tenants who will look back, and enjoy the family experience, the artisan tradition by producing real “tailoring”. Bottles that are perennial jewelry taste, that surprise the palate and the heart, in a way unexceptionable. The Come MARCHESINE.
First taste: the Franciacorta D.O.C.G. Gross. Selected from Chardonnay, Pinot Blanc and Pinot Noir, aged in stainless steel tanks. Easy to drink, bright, Summer, with a very fine perlage, and a somewhat exotic scent. The finish is a little’ acid, acciaioso, elegant in its being clean and round in the mouth. Dry, dry, refined. The match it to the sushi with guacamole. Exceptional marriage. My thoughts began to be structured.
According to taste: the Franciacorta D.O.C.G. Säten Millesimato. Selected from Chardonnay, fermented in small oak barrels from Allier. Bright, eccentric, ed tremendously morbid equilibrato. Sign in mouth finish and comes out a little’ salty. I can feel it in your nose, I remain in the emotion organoleptic. Il kiwi, his biggest hint. The match it to the sushi with teriyaki sauce. Not a marriage, but a sweet romance, complex, persuasive, provocative.
Two totally different nectars, from vines sites Padeno Franciacorta. Nectars well that collect the same energy and intensity of Bacchus, son of Jupiter, King of all Gods, and Semele, woman with gift smiling always. Bacchus that when squeezed funny fruits around a stem, it came out of a red liquid, the same force of blood, and had the rush of feel like if humans entered new life. Sileno, his great teacher, gave it the name of “quickly”. Vital energy, bottled poetry, history intoxicated.
of Erika Fabiano
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