Castello Bonomi
Franciacorta Saten Brut Millesimato 2021
| Denomination | DOCG Franciacorta Saten Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | Aged on the lees for over 30 months (traditional method); partly fermented for about 8 months in temperature-controlled stainless steel tanks and partly in small oak barrels; blended after maturation. |
- Origin and style: Franciacorta DOCG Satèn Brut organic, 100% Chardonnay
- Vintage and alcohol content: Harvest 2021, 12.5% vol; produced by Castello Bonomi
- Perlage and aromas: Fine and persistent bubbles; notes of flowers, chamomile, Fuji apple, yellow plum
- Palate: Silky and elegant taste, well balanced, with a rich structure
- Ageing and pairings: Over 30 months on the lees; ideal for aperitifs, seafood dishes, cheeses
Description
What kind of wine it is
Castello Bonomi Franciacorta Brut Satèn is an organic sparkling wine produced using the Traditional Method to best enhance Chardonnay. It is distinguished by a fine and persistent perlage and a clear aromatic profile, with hints of wildflowers, chamomile, Fuji apple and yellow plum, nuanced by notes of marjoram and fresh almond. On the palate, it offers a silky texture and precise balance, supported by a pleasant structure. This Blanc de Blancs harmoniously accompanies seafood menus, enhancing dishes such as monkfish ravioli or steamed langoustines with citrus, and is also excellent with cheese selections.
Where it comes from
This wine originates in Franciacorta, Lombardy, from the organic vineyards cultivated by Castello Bonomi. The grapes grow in an ideal pedoclimatic environment to reach full ripeness. Ageing takes place in the historic underground cellars, whose spacious hypogean areas offer optimal conditions for the slow evolution of the Traditional Method. In this environment with a constant temperature, the sparkling wine gradually acquires its complexity. Production choices aim for a softer carbon dioxide pressure through a carefully calibrated tirage, enhancing the natural expressive finesse typical of Satèn.
How it is produced
Vinification begins with gentle pressing of the bunches to extract only the free-run must. Fermentation is divided: one part rests for about eight months in steel tanks, while the remaining portion ferments in small oak barrels. Afterwards, the base wines are blended with care before tirage, which involves a lower addition of sugars to preserve the characteristic delicacy of the perlage. The prise de mousse follows the timing of the Traditional Method, completed by ageing on the lees for over thirty months. This long maturation consolidates the elegance of the sip, enriching its smoothness and aromatic persistence.
History and Curiosities
Founded in 1985 in the heart of Franciacorta, the Castello Bonomi estate cultivates thirty-two hectares of vineyards to create memorable sparkling wines. In the fascinating historic underground cellars, spanning 1,500 square metres, oenologist Luigi Bersini refines pure Chardonnay, transforming it into a sophisticated Franciacorta Satèn Brut. A maturation of over 30 months on the lees and a tirage with a carefully calibrated sugar dosage ensure a delicate pressure and a silky sip. The organic label boasts prestigious accolades from James Suckling and Luca Maroni.
Awards
-
2021
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.
-
2021
94/100
One of the most prestigious wine guides in Italy.
-
2021
3Italian Sommelier Association (AIS) guide
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 Saten Brut 2021 |
|---|---|
| Type | White organic brut |
| Denomination | Franciacorta DOCG |
| Vintage | 2021 |
| 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 Founded in 1985 in the heart of Franciacorta, the Castello Bonomi estate cultivates thirty-two hectares of vineyards to create memorable sparkling wines. In the fascinating historic underground cellars, spanning 1,500 square metres, oenologist Luigi Bersini refines pure Chardonnay, transforming it into a sophisticated Franciacorta Satèn Brut. A maturation of over 30 months on the lees and a tirage with a carefully calibrated sugar dosage ensure a delicate pressure and a silky sip. The organic label boasts prestigious accolades from James Suckling and Luca Maroni. |
| Origin | Franciacorta, Lombardy, Italy |
| Fermentation | Approximately 8 months |
| Production technique | Traditional method |
| Wine making | Soft pressing using only the free-run must; part fermented for about 8 months in stainless steel tanks at controlled temperature and part in small oak barrels; blending after maturation; bottling with a limited addition of syrup to reduce pressure development; ageing on the lees for over 30 months (traditional method). |
| Aging | Aged on the lees for over 30 months (traditional method); partly fermented for about 8 months in temperature-controlled stainless steel tanks and partly in small oak barrels; blended after maturation. |
| Allergens | Contains sulphites |