Description
It comes from a special selection of grapes coming from 22 Chardonnay crus selected for: altitude, soil morphology, age of the vineyard, exposure to the sun, optimal ripening time of the grapes in order to obtain a Franciacorta that expresses pleasantness, marked drinkability and encloses all the typicality of the soil.
Awards

Perfume

Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years

- Start up year: 1985
- Oenologist: Leonardo Valenti e Luigi Bersini
- Bottles produced: 100.000
- Hectares: 24
Here the first wine was born, in the 13th century, four hundred years before that in Champagne. A land of abbeys and priories, this moraine area bounded by Monte Orfano, Monte Alto and the hills of Lake Iseo, knows had its first major development in wine production in the second half of 800, when the historian Gabriele Rosa defined it as a land of "excellent black and white wines". Castello Bonomi lies on the slopes of Monte Orfano, a jewel in a marvelous casket, the only Chateau of Franciacorta. The Castello Bonomi estate takes its name from the original Art Nouveau building designed by architect Antonio Tagliaferri at the end of 800.
The rennovation of the historic cellars combined with the creation of new underground spaces has provided the Castello Bonomi estate with cellars that total an area of ??more than 1500 square meters.
The annual production of the company is about 150 thousand bottles: 100 thousand of Franciacorta CruPerdu, Satèn, Rosé, Millesimato, Cuvée Lucrezia and Lucrezia Etichetta Nera, Cuvée del Laureato; the rest divided between the Curtefranca: Solicano, Conte Foscari and Cordelio. Read more


Name | Castello Bonomi Franciacorta Blanc de Blanc Brut Cuvée 22 |
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Type | White organic brut |
Denomination | Franciacorta DOCG |
Size | 0,75 l |
Alcohol content | 12.5% by volume |
Grape varieties | 100% Chardonnay |
Country | Italy |
Region | Lombardy |
Vendor | Castello Bonomi |
Origin | Coccaglio (Brescia) |
Wine making | The vinification of the 22 cru takes place individually to create optimal conditions for each batch. Cold fermentation takes place and then the wines remain on the lees, constantly monitored. The blend is carried out by the scrupulous work of the Chef de Cave, including all the crus, followed by the refermentation, contact with the yeasts and finally refinement in the bottle. |
Total acidity | 8.4 gr/L |
PH | 2.9 |
Allergens | Contains sulphites |