Franciacorta
Uberti Franciacorta Saten Magnificentia
Drink now or cellar for up to 7 years. Serve chilled.
The Uberti family have been growing grapes in Erbusco in Lombardy since 1793, but it was only in 1980 that the family became involved with the region’s now-famous Franciacorta sparkling wines. Owners G. Augustine Uberti and his wife Eleanor started the business with just 9 hectares of vineyards, and over the years they have successfully grown the estate and now work alongside their daughters, Silvia and Francesca.
This magnificent Franciacorta is crafted from 100% Chardonnay and is one of the Uberti family’s finest bottlings. Grapes are sourced from Salem which is considered a Grand Cru region of Franciacorta where the well-draining stony soils are ideal for premium winemaking. This sparkling wine is crafted using the champenois method, the same process used for making Champagne, with a secondary fermentation in the bottle. The must is fermented in oak barrels and then aged on the lees in the bottle for 36 months.
This lengthy maturation helps to create a rich, full-bodied sparkling wine with intense notes of almonds, brioche and toast as well as citrus and white flowers. The bubbles are tiny and delicate with a soft texture on the palate and a very long and gentle finish.
The Uberti family have been growing grapes in Erbusco in Lombardy since 1793, but it was only in 1980 that the family became involved with the region’s now-famous Franciacorta sparkling wines. Owners G. Augustine Uberti and his wife Eleanor started the business with just 9 hectares of vineyards, and over the years they have successfully grown the estate and now work alongside their daughters, Silvia and Francesca.
This magnificent Franciacorta is crafted from 100% Chardonnay and is one of the Uberti family’s finest bottlings. Grapes are sourced from Salem which is considered a Grand Cru region of Franciacorta where the well-draining stony soils are ideal for premium winemaking. This sparkling wine is crafted using the champenois method, the same process used for making Champagne, with a secondary fermentation in the bottle. The must is fermented in oak barrels and then aged on the lees in the bottle for 36 months.
This lengthy maturation helps to create a rich, full-bodied sparkling wine with intense notes of almonds, brioche and toast as well as citrus and white flowers. The bubbles are tiny and delicate with a soft texture on the palate and a very long and gentle finish.
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