CASTELLO BONOMI LUCREZIA ET. NERA 2004 CL 75
From the oldest vineyards of Castello Bonomi – located at 275 meters above sea level – an exclusive Franciacorta is born, made from pure Pinot Noir. The cuvée is produced exclusively in great vintages, when the maturity of the grapes reaches a balance that ensures longevity and perfect harmony. For this 2004 Reserve, the harvest was carried out in the second decade of August, with meticulous selection of the bunches. In the cellar, only the free-run must is extracted by means of soft pressing. Vinification takes place with the aid of cold techniques. The wine undergoes its first fermentation and after 8 months of rest on the lees, it is ready for blending and secondary fermentation. A very long aging on the lees is the key to its success, as it matures for a minimum of 170 months before disgorgement. After disgorgement, it rests for a further long period in order to achieve perfect harmony. Tasting notes: A golden Franciacorta with coppery highlights. The mousse is abundant with fine and persistent perlage. A nose of great rigor and intensity, extraordinarily elegant and complex, with notes of candied citrus and fragrances of toasted bread crust, hay, and chamomile. The mineral notes stand out, extremely characteristic, on an important acidic structure. It is a Franciacorta of great expressiveness with an exceptional, long finish, with citrus notes that confirm the olfactory richness, giving fullness. Plus: The most awarded Franciacorta of recent years, and 10 years after the harvest! A niche production that raises to the highest levels the typical choices of our estate and winery to exemplify once again the joys that Castello Bonomi can express under the skies of Franciacorta thanks to the extraordinary longevity of its wines. A Franciacorta of almost twenty years! Pairings: A splendid Franciacorta for special occasions, it magnificently accompanies fish or white meat dishes such as sea bass carpaccio or partridge ravioli with truffle scent. Sublime with tuna tagliata and baked sea bass. Serve at 6°C.