Wines and products
Franchesato, the Cabernet Franc of Terre del Marchesato.
Red wine with a strong character, intense aromas and well-present tannins, a classic expression of Franc in the Bolgheri terroir.
Franchesato was born from Maurizio Fuselli’s desire to enrich the range of mono-varietal wines, the pride of our production.
First year of production: 2018
Variety: Cabernet Franc 100%
Breeding system: single spurred cordon
Vinification: in conical steel vats with long maceration
Refinement: 18 months in new barrique of French oak
Alcohol: 14% Vol.
Temperature: 16° / 18° C
Annual production: 3.000 bottles
Formats: 750 ml – 1,5 lt. – 3 lt. – 6 lt.
Color: clear with an intense ruby red color, dense in the glass with a beautiful crystalline sheen.
Scents: intense and penetrating in the nose, frank and fine, with notes of red fruits such as strawberry, cherry and currant, black fruits such as blackberry. Vegetables and balsamic notes follow, such as leaf of pepper, fresh herbaceous, myrtle and Mediterranean vegetation. Closes with spicy notes of black pepper.
Flavor: structured and warm, it has an entrance characterized by a pleasant freshness and light sapidity. The center of the mouth is wide, structured, with well-present and enveloping tannins. The finish is long and elegant.
Ideal match: wild boar stew with spinach – lamb or bacon or pork knuckle with vegetables, all cooked in the oven – medium aged Pecorino – Parmigiano 20/24 months – also excellent for meditation.
Perfect dish: pork knuckle with a side of baked vegetables.
The 2020 vintage opened with a predominantly mild winter, punctuated by sporadic rains. The month of March, on the other hand, was characterized by unexpected temperatures below the average which reached their peak in two frosts, recorded around the beginning of April.
The rainfall, which began in the third week of the month, officially marked the end of winter and the beginning of spring. The showers that occurred up to the second week of June favored abundant vegetative development.
A hot and dry summer followed. The heat lasted until the last week of September, and then resulted in the regular autumn rains that characterized the weather until November.
This allowed us to carry out a regular harvest starting from the second week of September with the Merlots, and then finish it in early October with Cabernet Sauvignon and Petit Verdot.
Winter begins mild and dry compared to the average and then records a sudden drop in temperatures in January.
The spring started dry, with little rain and rather hot, thus leading to an anticipation of the vegetative restart. In April and May, cool and rainy, they led to a delay in flowering and therefore fruit set, bringing the plants to a perfect vegetative balance to face the summer.
The summer was dry with some precipitation that accompanied the development of veraison, removing the danger of water stress in the plants.
The month of September, hot and dry, guaranteed a slow and long ripening; the plants in great productive equilibrium have managed to perfectly ripen their clusters which showed an excellent average quality.
The harvest began the second week of September and ends the first of October.
2018 vintage showed a cold winter with plenty of pouring rains. Unusually tepid April allowed a proper vegetative growth in all steps helped by a few seasonal raifalls.
Grape achieved a proper maturation. 2018 Vintage gave an amazing balance in the vineyard, faithfully savored in 2018 wines.
Harvest was started on September the 13th and completed on September the 30th.
Harvesting is done by hand in small crates, the bunches are selected first in the vineyard then on the sorting table in the cellar, then destemming and soft crushing.
Alcoholic fermentation takes place in conical steel vats at a controlled temperature between 24/26 ° C for a week, followed by maceration for 10 to 15 days essential to extract colours, aromas and tannins.
Refinement takes place in new French oak barrique, in the barrel room at controlled temperature and humidity for a period of about 18 months; during which malolactic fermentation takes place to soften the tannins.
At the end of the refinement the wine is bottled, where it rests for another 12 months before being introduced on the market.
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