Features
Name:
Franciacorta Satèn DOCG 2016
Terrain:
marine sedimentary rocks, i.e. limestone, marlstone and sandstone
Cellar
"Contadi Castaldi": this name encapsulates the long history of Franciacorta, its municipalities and their vocation for exceptional agriculture. In the 1500s, the heyday of the Venetian Republic, Franciacorta produced food and wine destined for the tables of princes, kings and rich merchants. The splendid Venice was the market of choice for Franciacorta to make its wines known. In the Middle Ages, the 'contadi' were the counties of Franciacorta, small territorial units renamed for excellent agricultural production. The 'castaldi' were the lords of the counties who were entrusted with the government of the lands.
Franciacorta is the area in which the Contadi winery and vineyards reside, a land intricately devoted to wine.
If one looks at the bottles resting inside the tunnels, the round symbol is a visual representation of the particular bottom of the bottles destined for Franciacorta, while the second sign reproduces the shape of the void created in the interspaces of the stacks. A juxtaposition that, by referring to the double name of the winery, draws attention to the value of the natural and slow development of CO2 to reach, through a fine and persistent perlage, the deepest and broadest nuances of taste.
Description
A perfumed wine, which wins you over with its original freshness of taste. The style is played on the search for harmony between complexity and pleasantness.
Organoleptic characteristics:
The colour is straw yellow, with a fine, persistent perlage. The nose is fresh and elegant, with clean scents of hawthorn, bread crust, balsamic notes, nuances of rennet apple, dried figs and peanuts. Soft in the mouth, but not sweet, it has a fresh and pleasant flavour. The finish is long and decisive, with a very pleasant taste.
Storage time:
5-9 years
Vinification
Simple pressing. Cold static decantation. Inoculation with selected yeasts. Fermentation for 20 days in stainless steel. Malolactic fermentation carried out partially
Acknowledgements
James Suckling 93/100
Red Prawn 
Bibenda 

