Castello Bonomi
Franciacorta Blanc de Blanc Brut Cuvee 22
| Denomination | DOCG Franciacorta Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | After cold fermentation, the wines remain on the lees in contact with the yeasts; this is followed by refermentation in the bottle and maturation in the bottle. |
- Name and style: Franciacorta DOCG Brut Blanc de Blanc organic
- Grapes and alcohol content: 100% Chardonnay, 12.5% vol, 750 ml bottle
- Aroma and taste: pineapple, peach, apricot, apple, acacia and dried fruit
- Production method: Traditional Method, cold fermentation and ageing on the lees
- Pairings and serving: aperitif, shellfish, poultry and cheeses; serve at 8°C
Description
What kind of wine it is
This organic Franciacorta Blanc de Blanc Brut from Castello Bonomi is made exclusively from Chardonnay grapes. Crafted using the Traditional Method, it reveals a balanced profile, characterised by a lively perlage and a smooth texture. On the nose, notes of pineapple, peach and apricot emerge, followed by apple, acacia flowers and dried fruit. The palate is fresh and silky, consistently echoing the fruity notes detected on the nose, with a dry and clean finish.
Where it comes from
The roots of this wine lie in the region of Lombardy, specifically in Coccaglio, on the slopes of Monte Orfano. This particular area of Franciacorta gives the grapes a well-defined identity thanks to especially favourable environmental conditions. The bunches come from a careful selection of estate crus, vinified separately to enhance the nuances of each individual vineyard. The agronomic approach ensures a faithful expression of the terroir, resulting in a sparkling wine with a dry style, marked by aromatic precision and freshness.
How it is produced
The process begins with the separate vinification of each plot, aimed at respecting the characteristics of each harvest. After a delicate cold fermentation, the base wines mature in contact with fine lees under constant supervision. The chef de cave, Luigi Bersini, then orchestrates the creation of the blend, harmoniously combining the different expressions of the vineyards. The prise de mousse takes place through refermentation in the bottle according to the Traditional Method, followed by targeted ageing on the lees. This meticulous work defines the structure and character of the bubbles, ensuring an extremely clean finish.
History and Curiosities
Originating from the slopes of Monte Orfano, the Franciacorta Blanc de Blancs Brut Cuvée 22 is a true gem from the Castello Bonomi winery. This Lombard sparkling wine was born from the challenge set by chef de cave Luigi Bersini: to blend Chardonnay grapes from 22 plots, vinified at low temperatures. The secondary fermentation using the traditional method gives this organic sparkling wine a sublime softness. Praised by critics, it offers an elegant, fresh and silky sip.
Awards
-
91/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
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90/100
One of the most prestigious wine guides in Italy.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- 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 Franciacorta Blanc de Blanc Brut Cuvee 22 |
|---|---|
| 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 |
| Story | History and Curiosities Originating from the slopes of Monte Orfano, the Franciacorta Blanc de Blancs Brut Cuvée 22 is a true gem from the Castello Bonomi winery. This Lombard sparkling wine was born from the challenge set by chef de cave Luigi Bersini: to blend Chardonnay grapes from 22 plots, vinified at low temperatures. The secondary fermentation using the traditional method gives this organic sparkling wine a sublime softness. Praised by critics, it offers an elegant, fresh and silky sip. |
| Origin | Slopes of Monte Orfano, Coccaglio (Brescia), Lombardy, Italy |
| Fermentation temperature | Cold |
| Production technique | Traditional method (bottle fermentation) |
| Wine making | The vinification of the 22 crus is carried out individually to create the optimal conditions for each batch. Fermentation takes place at low temperatures; afterwards, the wines remain on the lees and are constantly monitored. The blending is overseen by the Chef de Cave and includes all the crus; this is followed by secondary fermentation in the bottle, contact with the yeasts, and finally maturation in the bottle. |
| Aging | After cold fermentation, the wines remain on the lees in contact with the yeasts; this is followed by refermentation in the bottle and maturation in the bottle. |
| Total acidity | 8.4 gr/L |
| PH | 2.9 |
| Allergens | Contains sulphites |