Castello Bonomi
Franciacorta Cuvée Lucrezia Etichetta Nera Extra Brut 2004
Other years:
2011| Denomination | DOCG Franciacorta Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | Long ageing on the lees (up to 242 months for a monitored plot), followed by a further 15 months of rest; prolonged maturation in the bottle. |
| Other years | 2011 |
- Grape variety and vintage: 100% Pinot Noir, Traditional Method Sparkling Riserva 2004 in a rare version
- Extra Brut style: only 1.2 g/L of residual sugars; vibrant acidity and intense savouriness
- Prolonged ageing: Traditional Method with an exceptionally long period on the lees for up to 242 months
- Aromatic profile: hints of bakery, candied citrus, aromatic herbs and toasted hazelnut notes
- Pairings: ideal with Iberian ham and Grana Padano; awarded 5 bunches by Bibenda
Description
The Elegant Expression of Pinot Noir
The Franciacorta Cuvée Lucrezia Etichetta Nera Extra Brut by Castello Bonomi is a masterful interpretation of 100% Pinot Noir produced in Lombardy. This Franciacorta DOCG presents itself with a straw-yellow colour, a very fine perlage and fragrant hints of bakery, candied citrus fruit and balsamic notes. On the palate, it is sapid, elegant and of lively freshness, supported by a marked minerality that accompanies a long and harmonious finish. The production involves the use of the Traditional Method (Metodo Classico), enhancing the complex structure and intensity of the grape variety.
Roots in the Monte Orfano Terroir
This wine originates in Lombardy, in the renowned territory of Franciacorta, and more specifically in the municipality of Coccaglio. The grapes come from the historic Terrazze vineyard, located at an altitude of two hundred and fifty metres above sea level. This area, set within the unique Monte Orfano terroir, benefits from a distinctive microclimate that imparts great sapidity and structure. The old vines provide naturally low yields, ensuring an optimal concentration of aromas. The pedoclimatic characteristics of the area are reflected in a gustatory tension and longevity that clearly distinguish the local production.
Long Ageing for Maximum Complexity
The creation begins with a soft pressing to extract exclusively the free-run must. Vinification takes place at cold temperatures, followed by a first fermentation and a period of eight months on the lees before the creation of the cuvée. The secondary fermentation, conducted strictly according to the Traditional Method, marks the start of an exceptional maturation phase. The wine undergoes extremely prolonged bottle ageing, resting on the lees for a long period, followed by a further rest to reach a perfect gustatory balance.
History and trivia
This 2004 Franciacorta Riserva represents a true oenological rarity, created exclusively during extraordinary vintages in a very limited production of only three thousand prestigious bottles. The grapes come from the historic vines of the Terrazze vineyard located on Mount Orfano, carefully planted in nineteen eighty-five. The most fascinating detail of this cuvée lies in its incredible maturation process: a special monitored parcel rested for a full two hundred and forty-two months on the lees, followed by a further fifteen months of rest, bestowing a unique longevity.
Awards
-
2004
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2004
4Italian Sommelier Association (AIS) guide
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
15 - 25 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 Cuvée Lucrezia Etichetta Nera Extra Brut 2004 |
|---|---|
| Type | White extra brut |
| Denomination | Franciacorta DOCG |
| Vintage | 2004 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Castello Bonomi |
| Story | History and trivia This 2004 Franciacorta Riserva represents a true oenological rarity, created exclusively during extraordinary vintages in a very limited production of only three thousand prestigious bottles. The grapes come from the historic vines of the Terrazze vineyard located on Mount Orfano, carefully planted in nineteen eighty-five. The most fascinating detail of this cuvée lies in its incredible maturation process: a special monitored parcel rested for a full two hundred and forty-two months on the lees, followed by a further fifteen months of rest, bestowing a unique longevity. |
| Origin | Franciacorta, Coccaglio (Mount Orfano terroir), Lombardy, Italy |
| Plants per hectare | 2,800 |
| Yield per hectare | 50-60 quintals per hectare |
| Fermentation | Up to 242 months on the lees, followed by a further 15 months of resting |
| Production technique | Traditional method (second fermentation in the bottle) |
| Wine making | Gentle pressing to obtain only the free-run must; cold vinification; first fermentation followed by 8 months on the lees before blending and the second fermentation; prolonged ageing on the lees with long maturation in the bottle, followed by further resting to achieve balance. |
| Aging | Long ageing on the lees (up to 242 months for a monitored plot), followed by a further 15 months of rest; prolonged maturation in the bottle. |
| Total acidity | 8.4 gr/L |
| PH | 2.97 |
| Residual sugar | 1.2 gr/L |
| Allergens | Contains sulphites |