Description
The incredible richness of the soils revealed by the zoning research carried out by the Franciacorta Wine Consortium in the early 1990s led to the decision to include in the D.O.C. regulations the term "vineyard" (1995) followed by the toponym for those wines that, in addition to meeting special analytical and processing requirements, i.e. higher minimum natural alcoholic strength, higher net dry extract and more extended cellar ageing, come from a careful selection of grapes from a single vineyard. The winegrowers' knowledge of their best vineyards, combined with scientific research, are thus creating the conditions for a slow selection of the best Franciacorta crus. The first vintage of production was in 1983.
Awards
Details

Perfume

Color

Taste
Serve at:
16 - 18 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour

Pairings
- Start up year: 1895
- Oenologist: Riccardo Ricci Curbastro, Andrea Rudelli, Annalisa Massetti
- Bottles produced: 200.000
- Hectares: 27
Of the 32 hectares of farmland 27.5 are invested in vineyards according to the strict guidelines of modern viticulture and wine Franciacorta Consortium which the company adheres from the foundation. In the garden where stands Villa Evelina is the underground cellar in which they take the slow fermentation and maturation of Franciacorta DOCG.
The vinification is followed by wine experts, Annalisa Massetti and Riccardo Ricci Curbastro; a mix of experiences for wines destined for more demanding palates of consumers around the world. Read more


Name | Ricci Curbastro Curtefranca Vigna Santella del Grom Rosso 2017 |
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Type | Red green still |
Denomination | Curtefranca DOC |
Vintage | 2017 |
Size | 0,75 l |
Alcohol content | 13.0% by volume |
Grape varieties | 30% Cabernet Franc, 28% Merlot, 20% Cabernet Sauvignon, 12% Carmènere, 10% Barbera |
Country | Italy |
Region | Lombardy |
Vendor | Ricci Curbastro Azienda Agricola |
Origin | Santella del Gröm Vineyard in the town of Adro (Brescia) |
Climate | Altitude: 210 m. a.s.l. |
Yield per hectare | Approximately 8 tons. |
Wine making | Cold maceration for about 4 days, followed by temperature-controlled fermentation in large, open stainless steel vats. |
Aging | Followed by fining process of at least 18 months of maturation in oak barrels before bottling, then undergoes an additional aging stage for another year. |
Allergens | Contains sulphites |