Vigneti Cenci
Franciacorta Nelson Cenci Cuvee Extra Brut
| Denomination | DOCG Franciacorta Extra Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 80% Chardonnay, 20% Pinot Bianco |
| Aging | Fermentation at controlled temperature, followed by secondary fermentation in the bottle for at least 48 months on the lees. |
- Name and vintage: Classic method sparkling wine Extra Brut 2012, 12.5% vol
- Grape variety and origin: 80% Chardonnay and 20% Pinot Blanc grown on the slopes of Monte Orfano
- Ageing on the lees: Bottle refermentation with a minimum of 48 months on the lees
- Dosage and purity: Only first press must, no addition of shipping liqueur, 3 g/l
- Aromas and pairings: Notes of fruit and flowers, hazelnut and chalky finish; suitable for raw seafood
Description
What kind of wine it is
Nelson Cenci Cuvée Extra Brut is a Traditional Method sparkling wine that expresses the authentic character of Franciacorta. It is created from a blend of Chardonnay and Pinot Blanc, offering a dry and linear sensory profile. In the glass, it shines with a bright straw yellow colour and greenish highlights. The bouquet presents notes of fresh fruit and flowers, followed by hints of hazelnut and chalk. On the palate, it is dynamic, fresh and well-structured. Its vibrant savouriness makes it ideal for pairing with raw seafood, oysters and refined cheeses.
Where it comes from
The grapes grow on the slopes of Monte Orfano, in a sunny and constantly breezy climate. Vigneti Cenci enhances this habitat through rows facing south-west, with roots delving into colluvial soils. These terraced soils, set on a base of conglomerate gravel, promote balanced ripening of the bunches. The geological composition is key to giving the sip a clear mineral imprint, a distinctive element that ensures the wine evolves beautifully.
How it is produced
The winery begins the process with gentle pressing to extract only the first-press must, which is then fermented at a controlled temperature. Once the blend is created, the wine matures in the bottle following the Traditional Method, ageing for at least 48 months on the lees. This period enriches its flavour complexity. To maintain a rigorous profile, no liqueur d’expédition is added at disgorgement: the topping up is done only with the same cuvée. The Extra Brut dosage thus enhances the purity of the tasting experience.
History and Curiosities
The Nelson Cenci Cuvée Extra Brut celebrates the founder's passion for signature sparkling wines and originates from the slopes of Monte Orfano. This prestigious Franciacorta, awarded the AIS 4 Vines, embodies the pure Lombard essence. To ensure a refined structure, the wine matures for at least 48 months on the lees, acquiring incredible elegance. The uniqueness of this label lies in the total absence of dosage: the topping up, carried out exclusively with the same wine, enhances its vibrant minerality for a vertical, essential and beautifully dry sip.
Awards
-
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2One of the most prestigious wine guides in Italy.
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4Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
10 - 15 years
- Start up year: 1984
- Oenologist: Massimo Messina
- Bottles produced: 50.000
- Hectares: 5
The secret of their wines is the Mount Orfano, its 'terroir' and climate, together with Pinot Bianco, are the essential elements behind the Franciacorta produced by Vigneti Cenci.
The minerality of Mount Orfano and the sunny, ventilated and dry climate allow the grapes of the Vigneti Cenci, and in particular the Pinot Bianco, to express their best, guaranteeing those floral and fruity aromas that make these wines unique.
Mineral, ripe wines with a persistent taste and fresh, fruity aromas.
It was the idea of Nelson Cenci, a medical doctor, writer and soldier, to revive the Boscaiola company's estate and its wines, thus enhancing a wine production that has always characterised this small corner of Franciacorta.
Today, Giuliana and Maurizio, Nelson's daughter and granddaughter, continue the work pursuing high quality, respect for the terroir and very low sulphites. Read more
| Name | Vigneti Cenci Franciacorta Nelson Cenci Cuvee Extra Brut |
|---|---|
| Type | White extra brut |
| Denomination | Franciacorta DOCG |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 80% Chardonnay, 20% Pinot Bianco |
| Country | Italy |
| Region | Lombardy |
| Vendor | Vigneti Cenci |
| Story | History and Curiosities The Nelson Cenci Cuvée Extra Brut celebrates the founder's passion for signature sparkling wines and originates from the slopes of Monte Orfano. This prestigious Franciacorta, awarded the AIS 4 Vines, embodies the pure Lombard essence. To ensure a refined structure, the wine matures for at least 48 months on the lees, acquiring incredible elegance. The uniqueness of this label lies in the total absence of dosage: the topping up, carried out exclusively with the same wine, enhances its vibrant minerality for a vertical, essential and beautifully dry sip. |
| Origin | Cologne locality, on the slopes of Monte Orfano (Brescia) |
| Climate | Sunny, windy and dry climate |
| Soil composition | Ancient terraced colluvial soil on a rocky substrate of conglomerate gravel |
| Cultivation system | Sylvoz e Guyot |
| Fermentation temperature | Controlled temperature |
| Fermentation | At least 48 months on the lees |
| Production technique | Fermentation at controlled temperature; use of only the first pressing must; refermentation in the bottle (traditional method) with at least 48 months on the lees; without liqueur d’expédition |
| Wine making | Utilisation of only the first pressing must; fermentation at controlled temperature; secondary fermentation in the bottle (traditional method) with at least 48 months on the lees; without liqueur d’expédition, topped up after disgorgement with the same cuvée and a dosage of 3 g/l. |
| Aging | Fermentation at controlled temperature, followed by secondary fermentation in the bottle for at least 48 months on the lees. |
| Residual sugar | 3.0 gr/L |
| Year production | 50000 bottles |
| Allergens | Contains sulphites |