Italian Wine Luis Collection Brut Franciacorta Sparkling D.O.C.G
Le Due Querce has to be the “picture” of the territory and people that “live” the company.
Furthermore, within the lines of Mensi’s thought it’s also readable that him and his family bring on a dream, the one to produce a great-quality wine, able to create emotions, something new and palpitant, that gushes directly into a rich and generous land, and which is also the perfect and harmonious expression of it.
“The land, the vineyards, the weather – says Paolo – are like an orchestra that with its melody expresses its essence, gains voice and reveals, and we only have the task to second it and to allow to create a music that enchants and the wine that we produce wants to talk to the once that can appreciate the quality, to the once that love to discover and find something unique”.
Behind this thought lays the philosophy of the company’s everyday living. Paolo and his staff directly occupy of the vineyard and the cellar. All this with two clear ideas: authenticity and respect. The first one relating on how is Paolo Mensi sees himself and on how others see him, while the second is related to the land, to the production with wide facets that make it perfectly deal with the first idea.
That’s why Le Due Querce looks carefully and pays attention to the possibility to covert its lands (on which they already use natural methods, as in the cellar) to the biologic field. “We’re experimenting new ideas directly on the vineyards and in particular in those of Brione, the historical one”, comments Paolo.
Our grapes are located in the foothills, nestled amongst the hills of Franciacorta and in a specific microclimate.
Living the rich and generous land, cultivate it respecting nature, its seasons, to produce wines and products of the highest genuine quality, with care, passion and dedication.
The selected grapes are piled by hand, put into 20 kg cases ad refrigerated at 5°C for 12hrs. Then the grapes are soft presses. Fermentation takes place in stainless steel tans at a controlled temperature. Selected yeasts are added.
20% Pinot Bianco
20% Pinot Nero
Total acidity: 6,80g/l (tartaric acid)
Residual sugar: 7,0 g/l
Malolactic fermentation 100%
In stainless steel tans for 7 months before bottle fermentation. The “Tiraggio” is performed in April, then the wine ages on the lees for 22 months before disgorging.