From the study of an ancient vine in Brescia: the Erbamat, already mentioned in’500 from Agostino Gallo. Each Thesis is unique and will not be repeated.
The color is straw-yellow with floral notes of calla, hawthorn and blond leather on the nose. In the mouth lemon and yellow grapefruit, rich sapidity and minerality, the persistence is long.
As an appetizer with raw seafood or Culatello di Zibello, at the table with pasta, fish and white meats.
8 – 10°C
Erbamat, Chardonnay, Pinot noir
Prada in Corte Franca, Pian delle Viti, Roncaglia
Italia, Lombardia, Franciacorta
NV (Base 2014)
Number of plants per hectare
5.000 – 6.250
Production per hectare in kg
9.000 – 9.500
Gentle pressing, fermentation in temperature-controlled stainless steel tanks
6 months stainless steel and barriques
Minimum aging in bottle
At least 60 months on the lees
% of grape/cépage
Erbamat 40%, Pinot nero 30%, Chardonnay 30%
Generally of recent moraine origin, from glacial river and lake deposits with abundant, deep and permeable gravel structure
Type of harvest
Manual in crates