Mosnel – Franciacorta DOCG Pas dosé Riserva 2008
€84.00
| YEAR | 2008 |
|---|---|
| Producer | Mosnel |
| APPELLATION | Franciacorta DOCG Pas dosé Riserva |
| Grape variety | Chardonnay 60%, Pinot Bianco 20%, Pinot Nero 20% |
| COUNTRY | Italy |
| REGION | Lombardy |
| Format | 0,75 lt |
| ALCOHOL CONTENT | 13.00% |
| Drinking Window | |
| Green | Organic |
The most prized wine of the Mosnel house, the Franciacorta Pas dosé Riserva vintage contains the best of the production and of the oenological attention of the cellar.
The Barboglio family, at the helm of the company since its origins in the 1800s, selects the best grapes from the plots of the 41-hectare property, for the most part distributed around the company, on the typical soils of the morainic terrain, rich in limestone and skeleton (not for nothing, the name “Mosnel” means a heap of stones) with windy exposure and good temperature range. This wine is the result of such selection, created for the first official vintage in 2004.
The Barboglio family gives this wine its style, developed over the years by the mother of the current owners, Giulio and Lucia: Emanuela Barboglio. She was the one who chose to invest in this new denomination, in 1968, and among those who chose to specialize on the Classic Method, that is today the only production technique allowed for the Franciacorta DOCG.
Organic vineyard management, partial fermentation in wood, low dosages and a lot of patience are the ingredients of the Riserva della casa, produced in just 5900 bottles (and a few magnums), only in the best vintages, and released 10 years after the harvest, for a wine capable of to concentrate the spirit of the Mosnel Company.
Fine perlage, floral hints of lime wood, candied fruit and citrus to the nose, then, notes of aromatic herbs.
To the mouth, tropical hints and creaminess are balanced by a pleasant flavor and freshness. Long and mineral finish.
To pair with tasty dishes: fried seafood, sushi with fried shrimp, sea bass or sea bream au gratin.
6-8 °C
Organic certification. Manual harvest.
Fermentation in aok barrels (70%) and in stainless steel with partial malolactic fermentation. In bottle on the lees for 102 months, then degorgement and further refinement before being released on the market 10 years after the harvest.
