Awards
Details
                        
                              Perfume 
                          
                            
                        
                              Color 
                          
                            
                        
                              Taste 
                              
                            
                          
                            
                              
                                
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
                        Pairings
- Start up year: 1984
 - Oenologist: Massimo Messina
 - Bottles produced: 50.000
 - Hectares: 5
 
The secret of their wines is the Mount Orfano, its 'terroir' and climate, together with Pinot Bianco, are the essential elements behind the Franciacorta produced by Vigneti Cenci.
The minerality of Mount Orfano and the sunny, ventilated and dry climate allow the grapes of the Vigneti Cenci, and in particular the Pinot Bianco, to express their best, guaranteeing those floral and fruity aromas that make these wines unique.
Mineral, ripe wines with a persistent taste and fresh, fruity aromas.
It was the idea of Nelson Cenci, a medical doctor, writer and soldier, to revive the Boscaiola company's estate and its wines, thus enhancing a wine production that has always characterised this small corner of Franciacorta.
Today, Giuliana and Maurizio, Nelson's daughter and granddaughter, continue the work pursuing high quality, respect for the terroir and very low sulphites. Read more
                        
                        
                        | Name | Vigneti Cenci Franciacorta Zero Cuvee Pas Dose | 
|---|---|
| Type | White pas dosé | 
| Denomination | Franciacorta DOCG | 
| Size | 0,75 l | 
| Alcohol content | 12.5% by volume | 
| Grape varieties | 70% Chardonnay, 30% Pinot Bianco | 
| Country | Italy | 
| Region | Lombardy | 
| Vendor | Vigneti Cenci | 
| Origin | Cologne Bresciano (Brescia) | 
| Soil composition | Colluvial on a rocky substrate. | 
| Cultivation system | Sylvoz and Guyot. | 
| Harvest | By hand, with rigorous selection of the bunches. | 
| Wine making | Fermentation at controlled temperature, subsequent refermentation in the bottle. | 
| Aging | On the lees for at least 36 months. The wine is racked with the second fermentation blend. | 
| Allergens | Contains sulphites | 
    
    
