The Millesimato was born from the most scrupulous selection by the chef de cave and an unbridled passion for details, as well as from a chosen vintage.
It takes the gods of heaven will and a full human daily care, in long months that become years, to give voice to the song, harmonious and charming, of a Millesimato Castello Bonomi.
Colour
Millesimato is brilliant golden yellow, with an abundant and tender froth and a long, fine perlage.
Nose
The perfume is very elegant and rich in sensations. It immediately recalls the brioche aroma and the typical smell of freshly baked bread crust. Then you note pleasant floral hints, especially of white flowers – and honey, especially acacia o multifloral honey – that fade in fragrances of wisteria, citrus and hay.
Taste
Millesimato is round, smooth and pleasantly aromatic, with a wide body.
It is really well structured for the important contribution of pinot noir.
Type
Franciacorta D.O.C.G. V.S.Q.P.R.D. Brut Millesimato
Grapes
Chardonnay 50%, Pinot Noir 50%.
Harvest
Normally from 15 to 25 August, with rigorous selection of the grape bunches before pressing.
In 2004 the grapes were harvested since August 20th, in a few days.
Average yield per hectare
4500 kg of grapes
Pressing
The grapes are gently pressed to extract only the best must.
We do anything in order to get a quality without compromise.
Wine-making
After initial fermentation, the Pinot Noir matures for about 8 months in temperature controlled steel tanks.
It is then mixed with the Chardonnay fermented in small oak casks for about 8 months.
Refinement in the bottle
This Cuvée is then refermented and refined in the bottle for a minimum of 40 months before dégorgement.
Food Matching
Millesimato is a Franciacorta for important dates and toasts.
We also recommend it with oysters, truffles, caviar.
Great with bream carpaccio and pink pepper.
Durability
Longevity is one of the best highlights of Castello Bonomi, especially for the Franciacorta Millesimato.
You can enjoy it immediately or maintain it, even for a long time, in your cellar.
Aromas will evolve revealing new pleasant and very complex notes.
