Contadi Castaldi
Franciacorta Brùt
| Denomination | DOCG Franciacorta Brut |
|---|---|
| Size | 3 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 80% Chardonnay, 10% Pinot Bianco, 10% Pinot Nero |
| Aging | Initial maturation of 7 months partly in stainless steel and partly in barrique; maturation on the lees for 20–26 months (up to 18–30 months) followed by disgorgement and a further maturation of 3–4 months. |
- DOCG Origin: Produced in Adro (Brescia), the first Italian brut sparkling wine recognised with DOCG status
- Format: Double Magnum 3 litres with cork stopper, ideal for important events
- Grape Blend: 80% Chardonnay, 10% Pinot Noir and 10% Pinot Blanc for a fresh profile
- Traditional Method: Aged 7 months in steel and barrique, then 20-26 months on the lees
- Profile: Fine perlage, white flowers and peach, ideal with fish and cheeses
Description
What kind of wine it is
Franciacorta Brut by Contadi Castaldi is a sparkling wine produced using the Traditional Method. This balanced blend combines Chardonnay, Pinot Noir and Pinot Blanc, presenting a straw yellow colour with greenish highlights and a fine, persistent perlage. On the nose, it reveals aromas of white flowers, lime blossom and peach, interwoven with hints of nougat, honey and candied fruit. On the palate, it is taut, crisp and linear, with pronounced savouriness and a finish featuring notes of liquorice and cinnamon. It proves to be an ideal choice to accompany delicate aperitifs, dishes of lean fish and cheeses.
Where it comes from
This wine originates in Franciacorta, south of Lake Iseo, in an area characterised by a mild climate and a long-standing agricultural tradition. Near Adro, the vineyards benefit from the protection of Monte Alto, a natural barrier against northern winds and fog. The vines grow on soils of marine origin, composed of limestone, marl and sandstone: a geological profile that shapes the character of the grapes, giving the wine a vertical structure and a distinct savoury sensation.
How it is produced
The harvest is carried out by hand between the end of August and the beginning of September, placing the grapes in small crates to preserve their integrity. The process involves a gentle pressing and cold settling, followed by fermentation in steel tanks and partial malolactic fermentation. The wine initially matures for seven months, resting partly in steel and partly in barrels. It then undergoes a long ageing on the lees of over twenty months in the bottle, as required by the Traditional Method, a stage that defines its structure before disgorgement and the final resting period.
History and Curiosities
South of Lake Iseo, where viticulture has thrived since Roman times, the Contadi Castaldi winery has been interpreting tradition with a contemporary spirit since 1987. This Adro-based excellence proudly signs the first Italian DOCG brut, an achievement of inestimable value. The vineyards flourish sheltered by Monte Alto, protected from northern winds and the mists of the plain. The roots delve into soil of marine origin, composed of limestone, marl and sandstone, which gives the grapes an unmistakable, taut and savoury character.
Awards
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93/100
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
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
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2One 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: 1987
- Oenologist: Gian Luca Uccelli
- Bottles produced: 1.600.000
- Hectares: 174
Satèn means silkiness, a sensation that transferred from touch to the palate and can be rendered with creaminess even though this doesn’t convey the freshness of Satèn Contadi Castaldi. How can we describe it? Maybe by taking a step back and staying with the expression "like silk". Anything that is able to evoke the full-bodied lightness, the depth of thought, the princely humour that is as delicate as it is politely fickle, a graceful smile or a gesture that sows questions.
So, we're almost there. If we squeeze into a single image the impression of freshness, softness, immediacy, charging it with the absolute yellow of gold, we cannot but define what is young, who or who feels young. Satèn evokes that malice still lacking in contrasts, a free richness, the ease of wanting with joy. Read more
| Name | Contadi Castaldi Franciacorta Brut Doppio Magnum |
|---|---|
| Type | White brut |
| Denomination | Franciacorta DOCG |
| Size | 3 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 80% Chardonnay, 10% Pinot Bianco, 10% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Contadi Castaldi |
| Story | History and Curiosities South of Lake Iseo, where viticulture has thrived since Roman times, the Contadi Castaldi winery has been interpreting tradition with a contemporary spirit since 1987. This Adro-based excellence proudly signs the first Italian DOCG brut, an achievement of inestimable value. The vineyards flourish sheltered by Monte Alto, protected from northern winds and the mists of the plain. The roots delve into soil of marine origin, composed of limestone, marl and sandstone, which gives the grapes an unmistakable, taut and savoury character. |
| Origin | Franciacorta (province of Brescia), south of Lake Iseo, Adro |
| Climate | Mild |
| Soil composition | Marine sedimentary rocks: limestones, marls and sandstones |
| Cultivation system | Guyot, Casarsa |
| Plants per hectare | 3,000-5,000 vines per hectare |
| Yield per hectare | 100 quintals of grapes per hectare |
| Harvest | between late August and early September (from 20 August to 6 September), carried out by hand |
| Fermentation | 20 days |
| Production technique | Traditional method |
| Wine making | Soft pressing; cold static decantation; inoculation with selected yeasts; fermentation for 20 days in stainless steel tanks; partial malolactic fermentation. |
| Aging | Initial maturation of 7 months partly in stainless steel and partly in barrique; maturation on the lees for 20–26 months (up to 18–30 months) followed by disgorgement and a further maturation of 3–4 months. |
| Year production | 1600000 bottles |
| Allergens | Contains sulphites |