Castello Bonomi
Franciacorta Cuvee 1564 Brut Nature 2019
| Denomination | DOCG Franciacorta Millesimato Dosaggio Zero |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 45% Chardonnay, 45% Pinot Nero, 10% Erbamat |
| Aging | Maturation for 7 months in barriques (Chardonnay free-run must and part of the Erbamat), ageing of the Pinot Noir in stainless steel and ageing on the lees in the bottle for over 40 months (Classic Method). |
- Type and dosage: Classic Method Sparkling Wine DOCG, zero dosage (0 g/l)
- Grape composition: White and black grapes including Erbamat, a variety mentioned since 1564
- Maturation: Over 40 months on the lees, with ageing in wooden barrels for 7 months
- Aromas: Floral, citrus and mineral notes, with hints of toasted rye bread
- Food pairings: Dry finish; ideal with raw fish, sushi and shellfish
Description
Type of wine
Franciacorta Cuvée 1564 Brut Nature by Castello Bonomi is a rigorous white wine with a Denominazione di Origine Controllata e Garantita (DOCG) from Lombardy, a Zero Dosage that combines Chardonnay, Pinot Nero, and the ancient Erbamat variety in a harmonious blend. Produced entirely according to the Classic Method, this wine offers an aromatic profile defined by fragrant floral sensations, intense citrus notes, and a deep mineral character, enriched by subtle hints of toasted bread. The absence of dosage enhances its balanced structure and fine perlage. The remarkable palate tension and pronounced acidity provide a dry finish, particularly suitable for accompanying raw seafood and sushi.
Provenance
This Franciacorta originates in Lombardy on the slopes of Monte Orfano, within the Castello Bonomi estate. The vineyards stretch across west-facing terraces, Guyot-trained to maintain strictly controlled yields. Erbamat, a rarely found grape variety, is cultivated exclusively in the highest part of the property. The wine's name celebrates the year of the first historical mention of this ancient variety, highlighting the deep connection with the Franciacorta territory.
Production process
The manual harvest takes place in late summer at separate times, respecting the ripening stages of the individual grapes. After a soft pressing, the musts ferment at a controlled temperature in steel tanks, avoiding malolactic fermentation. The free-run Chardonnay must and a portion of the Erbamat are aged for seven months in wooden barrels, while the Pinot Nero is aged in steel. Once the blend is created, the secondary fermentation takes place in the bottle according to the Classic Method. A slow resting on the lees for over forty months of ageing gives the wine a straw-yellow colour with greenish highlights and a distinct complexity, kept pure by the absence of added sugars at disgorgement.
History and curiosities
The Franciacorta Cuvée 1564 by Castello Bonomi pays homage to the ancient Erbamat grape variety, which was first mentioned in that very year. On the terraces of Mount Orfano, thanks to an ideal westward exposure, the manual harvest is carried out at distinct times to enhance the essence of every single bunch. Separate vinification and resting for over 40 months on the lees in the historic underground cellars shape the complexity of this non-dosé sparkling wine, delivering an elegant, dry and persistent sip.
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 Cuvee 1564 Brut Nature 2019 |
|---|---|
| Type | White pas dosé |
| Denomination | Franciacorta DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 45% Chardonnay, 45% Pinot Nero, 10% Erbamat |
| Country | Italy |
| Region | Lombardy |
| Vendor | Castello Bonomi |
| Story | History and curiosities The Franciacorta Cuvée 1564 by Castello Bonomi pays homage to the ancient Erbamat grape variety, which was first mentioned in that very year. On the terraces of Mount Orfano, thanks to an ideal westward exposure, the manual harvest is carried out at distinct times to enhance the essence of every single bunch. Separate vinification and resting for over 40 months on the lees in the historic underground cellars shape the complexity of this non-dosé sparkling wine, delivering an elegant, dry and persistent sip. |
| Origin | Franciacorta (Lombardy), on the slopes of Mount Orfano |
| Cultivation system | Tablemount |
| Plants per hectare | Five thousand, five hundred |
| Yield per hectare | 80 quintals per hectare |
| Harvest | Between August and September |
| Fermentation | More than forty months on the lees |
| Production technique | Traditional method (second fermentation in the bottle) |
| Wine making | Following manual harvesting at different times, the grapes undergo soft pressing and the parcels are vinified separately in temperature-controlled stainless steel, avoiding malolactic fermentation. The Chardonnay free-run must and part of the Erbamat ferment and mature for 7 months in barriques, whilst the Pinot Nero is vinified as a white wine and aged in stainless steel. This is followed by blending, secondary fermentation in the bottle according to the Traditional Method, and ageing on the lees for over 40 months, with disgorgement without dosage (pas dosé). |
| Aging | Maturation for 7 months in barriques (Chardonnay free-run must and part of the Erbamat), ageing of the Pinot Noir in stainless steel and ageing on the lees in the bottle for over 40 months (Classic Method). |
| Total acidity | 8.7 gr/L |
| PH | 2.91 |
| Allergens | Contains sulphites |