|Grapes||Chardonnay, Pinot Blanc, Pinot Noir|
60% Chardonnay, 30% Pinot Bianco, 10% Pinot Nero from vineyards located in the towns of Capriolo and Iseo. The grapes are fermented in stainless steel vats, then a second fermentation happens in bottle. The wine is aged on the lees for at least 30 months (24 months are required by law, including 19 months on the lees), giving it texture and a complex bouquet. After disgorgement, dosage is added (8g/l) and the wine rests in the cellar for several extra months. Elegant and floral nose with aromas of brioche. Structured, but smooth and creamy on the palate, with fruity notes and a long balanced finish. 12.5% alcohol. 40,000 bottles produced.
About the Producer
The Curbastro family goes back to the thirteenth century - Riccardo Curbastro’s first son, Gualberto, is the 18th generation, and their farming heritage is well represented in the wine museum they opened in 1986. They run agricultural estates in Lugo di Romagna (Ravenna), Rontana di Brisighella (Ravenna), and the homonymous farm estate in Capriolo (Brescia, Franciacorta). Riccardo’s father was among the 11 founders of the Appellation Franciacorta in 1967, and Riccardo was the President of the Consorzio Vini Franciacorta when they achieved DOCG status in 1995. Since 1998, he also is the President of Federdoc, the interprofessional organization for wine denominations of origin in Italy. The labels feature the family's coat of arms, with 2 hedgehogs (ricci in Italian) around an oak tree (Curbastro in Italian) .
The domaine in Capriolo (about 50 minutes east of Milan) spreads over 32 hectares, of which 27.5ha are planted according to the strict guidelines of the Consorzio. The underground cellar is built under the main house, Villa Evelina. Vinification is controlled by enologists Annalisa Massetti and Riccardo Curbastro.
Farming/sustainability practices: certified organic since 2018, after practicing Low Impact Farming since 1992. Riccardo Curbastro is concerned about the use of copper sulfite in organic viticulture; he planted a vineyard with a hybrid resistant to fungal diseases, in which he is experimenting zero treatment. The winery is Carbon Footprint certified since 2012. For electricity, it is completely self-sufficient, using solar cells, LED lamps, etc.