Il Mosnel
Il Mosnel Franciacorta Brut Cuvee 43
Regular price
€26,00
List price:
Indicates the price of the product before the start of the promotion
Sale price
Lowest price:
Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods
Immediate availability
| Denomination | Franciacorta DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 70% Chardonnay, 27% Pinot Bianco, 3% Pinot Nero |
| Aging | The stacked bottles remain 24 months in the company's 17th-century cellars before 'remouage'. Subsequently disgorged and dosed "Brut", they receive the mushroom cap and cork. At least three months of further ageing are finally required before this Franciacorta is put on the market. |
Description
After a minimum of 25 months following the harvest, the bottle is riddled to concentrate the sediment against the temporary cap, then disgorged and packaged.
Awards
-
91/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
89/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
Perfume
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
Producer
Il Mosnel
From this winery
- Start up year: 1836
- Oenologist: Flavio Polenghi
- Bottles produced: 250.000
- Hectares: 41
In the heart of Franciacorta, in Camignone, lies the centuries-old residence with its 16th-century cellars and adjoining land, which bears witness to the long winemaking tradition that the Barboglio family inherited in 1836.
Emanuela Barboglio developed this wine vocation by planting the first specialised vineyards and adopting the new DOC Franciacorta appellation in 1968.
In 1976 the name 'Azienda Agricola Barzanò Barboglio' was abandoned in favour of the current 'il Mosnel', a dialectal toponym of Celtic origin meaning 'pietraia' in Italian, i.e. a heap of stones, on which the company stands.
At the helm of Il Mosnel is the fifth generation of winegrowers, Emanuela Barboglio's sons: Giulio Barzanò takes care of the technical, production and commercial side; while Lucia Barzanò is in charge of marketing, external relations and administration. The family business is supported by a highly trained staff and experienced agronomists and oenologists who constantly follow production and its evolution. Read more
Emanuela Barboglio developed this wine vocation by planting the first specialised vineyards and adopting the new DOC Franciacorta appellation in 1968.
In 1976 the name 'Azienda Agricola Barzanò Barboglio' was abandoned in favour of the current 'il Mosnel', a dialectal toponym of Celtic origin meaning 'pietraia' in Italian, i.e. a heap of stones, on which the company stands.
At the helm of Il Mosnel is the fifth generation of winegrowers, Emanuela Barboglio's sons: Giulio Barzanò takes care of the technical, production and commercial side; while Lucia Barzanò is in charge of marketing, external relations and administration. The family business is supported by a highly trained staff and experienced agronomists and oenologists who constantly follow production and its evolution. Read more
Starters
Fish
Cheese
White fish
| Name | Il Mosnel Franciacorta Brut Cuvee 43 |
|---|---|
| Type | White green brut |
| Denomination | Franciacorta DOCG |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 70% Chardonnay, 27% Pinot Bianco, 3% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Il Mosnel |
| Story | First year of production: 1979. |
| Origin | Vineyards in the town of Passirano (Brescia), at the foot of the Monterotondo and Fantecolo hills |
| Climate | Exposure: East and South-East. |
| Soil composition | Plains and morainic with medium fertility, loose, with medium depth skeleton. |
| Cultivation system | Spurred cordon. |
| Yield per hectare | 8,000 kg/hectare. |
| Harvest | By hand, between the end of August and the first decade of September. |
| Wine making | Vinification in white in pneumatic press with separation of the first and second pressing. After 12 hours of decanting at 13°C. The inoculation of selected yeasts is carried out for fermentation partly in temperature-controlled stainless-steel tanks and partly in small oak barrels (30%). Malolactic fermentation and racking precede the blending of the Cuvée, which in March, after adding the "liqueur de tirage", is bottled, corked with the crown cork and laid down in the stack for the second fermentation. |
| Aging | The stacked bottles remain 24 months in the company's 17th-century cellars before 'remouage'. Subsequently disgorged and dosed "Brut", they receive the mushroom cap and cork. At least three months of further ageing are finally required before this Franciacorta is put on the market. |
| Allergens | Contains sulphites |
