Marchese Antinori Tenuta Montenisa "Rosé" Franciacorta DOCG

The ‘flower’ must was subjected to its first alcoholic fermentation in stainless steel tanks. The second fermentation in the bottle was carried out in contact with the yeast.

24 months on yeast

The onion peel color is drained, the foam is creamy with fine and persistent perlage. On the aromatic level it is fragrant and intense, characterized by the unmistakable peculiarity of Pinot Noir, with vague hints of dry wild flowers. On the palate it stands out for its freshness in perfect balance with the structure, for a result of remarkable harmony and elegance.

James Suckling 94/100, Bibenda 4 Grappoli, Gambero Rosso 2 Bicchieri

Appetizers, smoked salmon. It pairs well with Parma ham, Zibello Culatello or artisanal mortadella. Tuna tartar, scallop carpaccio or tempura shrimp. Shrimp risotto, shrimp or shrimp cream and saffron. Lobster tagliolini or spaghetti with clams and tomatoes. Light cazurre or savory sea stew. Lobster, steamed lobster, steamed capesante or a dinner based on crustaceans. Dishes made with veal, rabbit or pigeon. Scallop or rombo slices baked with potatoes and olives. Crumbles or semifreezes with raspberries, strawberries and blueberries. Desserts with medium-bitter chocolate.