Franciacorta Satèn Brut
This cuvée is always a vintage. 100% Chardonnay, estate fruit from vineyards located in the towns of Capriolo and Iseo. The grapes are fermented in new and second use French oak barrels, then a second fermentation happens in bottle. The wine is aged on the lees for at least 40 months, giving it texture and a complex bouquet. After disgorgement, dosage is added (7g/l) and the wine rests in the cellar for several extra months. The base for this cuvée is the 2014 vintage. Ripe, dense fruity and spicy aromas, with notes of toasted almonds that translate to the palate. Structured and lively. 12.5% alcohol. 40,000 bottles produced.
“Satèn” (“silky”) is a term reserved for Franciacorta. It can only be made as a Blanc de Blancs , with only Chardonnay and Pinot bianco (maximum 50%) permitted, and 4.5 atmospheres of pressure instead of 6. Satèn can only be made as a Brut. By law, it has to be aged a minimum of 32 months total for a non-vintage and 37 months total for a vintage one.
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.