Castello Bonomi
Franciacorta Brut Millesimato CruPerdu 2020
| Denomination | DOCG Franciacorta Millesimato Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 70% Chardonnay, 30% Pinot Nero |
| Aging | After the initial fermentation in steel and wood, part of the cuvée matures for around 8 months at a controlled temperature before the secondary fermentation; it then ages in the bottle for over 36 months with an extended period on the lees. |
- Franciacorta DOCG: Organic Brut Millesimato Metodo Classico, 2020 harvest
- Cuvée and composition: 70% Chardonnay, 30% Pinot Noir; 12.5% vol; 0.75 l
- Ageing: over 36 months on the lees; base in steel and wood with 8 months in barrel
- Aromas: citrus and ripe fruit, tropical notes; brioche, toasted nuts and honey
- On the palate: creamy texture, precise acidity, long mineral finish; ideal with fish dishes
Description
What kind of wine it is
Franciacorta Brut CruPerdu by Castello Bonomi is an organic sparkling wine produced using the Traditional Method. It originates in Lombardy from a harmonious blend of Chardonnay and Pinot Noir, presenting in the glass with a fine and persistent perlage. Its aromatic profile weaves together notes of citrus, ripe yellow fruit and subtle tropical hints, enriched by aromas of brioche, toasted nuts and a delicate touch of honey. On the palate, it is creamy and structured, balanced by a precise acidity that leads the tasting towards a long mineral finish. It is an ideal glass to enhance fish-based dishes and refined seafood starters.
Where it comes from
This sparkling wine is born in the heart of Franciacorta, on the southern slopes of Monte Orfano, in the municipality of Coccaglio. The vineyards of Castello Bonomi, arranged in an amphitheatre shape, rest on a chalky-limestone conglomerate, a geological matrix that gives the wine its marked freshness. The name of the label celebrates a truly lost vineyard, which remained hidden and protected by dense woodland vegetation for years. In 1986, these ancient rows were identified and carefully restored, allowing the estate to create this unique territorial cuvée.
How it is produced
Harvesting takes place in August with a careful selection of the bunches. Gentle pressing extracts only the free-run must, while cold vinification preserves the integrity of the aromas. Part of the base wines matures in barrels at controlled temperature for about eight months, acquiring structure and complexity. After the creation of the blend, the typical bottle refermentation of the Traditional Method begins, followed by a prolonged ageing on the lees of over thirty-six months, a fundamental step in defining the wine’s elegant and profound character.
History and Curiosities
Born from a vineyard once hidden by woodland and rediscovered in 1986 at the foot of Monte Orfano, CruPerdu Millesimato is the proud symbol of the region's only château. This elegant organic cuvée masterfully combines Chardonnay and Pinot Noir from the same vintage, maturing in the bottle to deliver a fine and persistent perlage. Renowned for its enveloping freshness and awarded 90 points by James Suckling, this Franciacorta DOCG enhances every toast with a long mineral finish.
Awards
-
2020
90/100
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.
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 Brut Millesimato CruPerdu 2020 |
|---|---|
| Type | White organic brut |
| Denomination | Franciacorta DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 70% Chardonnay, 30% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Castello Bonomi |
| Story | History and Curiosities Born from a vineyard once hidden by woodland and rediscovered in 1986 at the foot of Monte Orfano, CruPerdu Millesimato is the proud symbol of the region's only château. This elegant organic cuvée masterfully combines Chardonnay and Pinot Noir from the same vintage, maturing in the bottle to deliver a fine and persistent perlage. Renowned for its enveloping freshness and awarded 90 points by James Suckling, this Franciacorta DOCG enhances every toast with a long mineral finish. |
| Origin | Coccaglio (BS), southern slopes of Monte Orfano (Franciacorta, Lombardy) |
| Soil composition | Almost chalky-calcareous conglomerate |
| Plants per hectare | 5500 |
| Yield per hectare | 90 q/Ha |
| Harvest | From 10 August to 25 August |
| Fermentation temperature | Circa 14 °C |
| Fermentation | Over 36 months in bottle on the lees |
| Production technique | Traditional method |
| Wine making | After gentle pressing to extract only the free-run must, vinification takes place using cold techniques to enhance aromas and finesse; fermentation occurs at around 14°C. Part of the base wines are aged in wood and the cuvée undergoes a prolonged period on the lees in the bottle. |
| Aging | After the initial fermentation in steel and wood, part of the cuvée matures for around 8 months at a controlled temperature before the secondary fermentation; it then ages in the bottle for over 36 months with an extended period on the lees. |
| Total acidity | 7.6 gr/L |
| PH | 3.02 |
| Allergens | Contains sulphites |