Description
It should not escape notice that Castello Bonomi is also an estate of great red wines. Cordelio, above all, is a specimen of great stuff, a harmonious and powerful grape, structured and smooth, with excellent roundness. A fantastic surprise amidst so many beautiful bubbles in the perlage.
Details

Perfume

Color

Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
2 hours

Pairings
- Start up year: 1985
- Oenologist: Luigi Bersini
- Bottles produced: 200.000
- Hectares: 32
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 Cordelio 2013 |
---|---|
Type | Red still |
Denomination | Curtefranca DOC |
Vintage | 2013 |
Size | 0,75 l |
Alcohol content | 14.0% by volume |
Grape varieties | Barbera, Cabernet Franc, Cabernet Sauvignon, Merlot, Nebbiolo |
Country | Italy |
Region | Lombardy |
Vendor | Castello Bonomi |
Plants per hectare | 6,500. |
Yield per hectare | 3,000 kg/hectare. |
Harvest | In late October. |
Wine making | Fermentation and maceration in contact with the skins in oak conical vats. |
Aging | Once fermentation is complete, the wines are aged in new barriques for 16 months. |
Total acidity | 6.4 gr/L |
PH | 3.41 |
Residual sugar | 1.0 gr/L |
Allergens | Contains sulphites |