Our Wines

Biondelli Blanc de Blancs Pas Dosé NV
100% Organic Chardonnay

VINEYARD: Franciacorta Vineyard "Nave" and "Paini" 8 hectares in Bornato di Cazzago San Martino

EXPOSURE: south, between 200 and 220 meters above sea level

SOIL DESCRIPTION: thin moraine soil with good skeleton content

PRUNING METHOD: guyot

VINE PLANTS DENSITY: 4300 vine plants per hectare

YIELD PER HECTARE: 9000 kg

GRAPE GROWING METHOD: Organic grape growing since the first harvest. Officially certified since 2014

HARVEST: first decade of August

MUST PROCESSING: gentle pressing followed by a first fermentation in stainless steel barrels at a controlled temperature of 14º- 15º celsius

BOTTLING: bottling takes place during the Spring that follows the harvest

AGING: secondary fermentation takes place in the bottle for no less than 24 months

DESCRIPTION: straw yellow

NOSE: floral notes of wisteria, citrus, peach and apricot jelly followed by scents of toasted almonds and liquorice

PALATE: white fruit and citrus notes combined with defined minerality grant a remarkable freshness. A final note of liquorice conveys a distinguishing elegant cose

PAIRING: excellent as aperitif, ideal match to fish and seafood can pair more elaborate poultry courses

TEMPERATURE: serve at 10º-12º celsius

Biondelli Satèn NV
100% Organic Chardonnay

VINEYARD: Franciacorta Vineyard "Nave", "Paini", "Stazione" 8 hectares in Bornato di Cazzago San Martino

EXPOSURE: south, between 200 and 220 meters above sea level

SOIL DESCRIPTION: thin moraine soil with good skeleton content

PRUNING METHOD: guyot

VINE PLANTS DENSITY: 4300 vine plants per hectare

YIELD PER HECTARE: 7000 kg

GRAPE GROWING METHOD: Organic grape growing since the first harvest. Officially certified since 2014

HARVEST: first decade of August

MUST PROCESSING: gentle pressing followed by a first fermentation in stainless steel barrels at a controlled temperature of 14º- 15º celsius

BOTTLING: bottling takes place during the Spring that follows the harvest

AGING: secondary fermentation takes place in the bottle for no less than 24 months

DESCRIPTION: bright straw yellow

NOSE: notes of white flowers, lime zest and grapefruit with nuances of croissant, honey and liquorice

PALATE: creamy and silky freshness, elegant grapefruit and remarkable mineral traces. Final notes of liquorice and biscuit provide a complex and elegant close

PAIRING: high versatile, ideal throughout a whole meal. Particularly recommended with Italian first courses

TEMPERATURE: serve at 10º - 12º celsius

Biondelli Première Dame Riserva Pas Dosé
100% Organic Chardonnay

VINEYARD: Franciacorta Vineyard "Nave" 3,5 hectares in Bornato di Cazzago San Martino

EXPOSURE: south, between 200 and 300 meters above sea level

SOIL DESCRIPTION: thin moraine soil with good skeleton content

PRUNING METHOD: guyot

VINE PLANTS DENSITY: 4300 vine plants per hectare

YIELD PER HECTARE: 7000 kg

GRAPE GROWING METHOD: Organic grape growing since the first harvest. Officially certified since 2014

HARVEST: first decade of August

MUST PROCESSING: gentle pressing followed by a first fermentation in stainless steel barrels at a controlled temperature of 14º- 15º celsius

BOTTLING: bottling takes place during the Spring that follows the harvest

AGING: secondary fermentation takes place in the bottle for no less than 40 months

DESCRIPTION: ancient straw yellow

NOSE: a floral approach of hawthorn and subtle hints of aromatic herbs is followed by notes of white plum, citrus, dried fruit butter and cinnamon

PALATE: remarkable freshness and minerality; great balance and very persistent

PAIRING: ideal for formal aperitifs. Pairs perfectly elaborate food composition with lobster, duck, foie gras and seabream

TEMPERATURE: serve at 10º- 12º celsius

Donna Clemy Rosé Millesimé
100% Organic Pinot Noir

VINEYARD: Franciacorta Vineyards "Ronco" , “Basso Ronco” and “Brolo” spread over 1,5 hectares in Bornato di Cazzago San Martino

EXPOSURE: south, between 200 and 300 meters above sea level

SOIL DESCRIPTION: thin moraine soil with good skeleton content

PRUNING METHOD: guyot

VINE PLANTS DENSITY: 6000 vines plants

YIELD PER HECTARE: 8000 kg

GRAPE GROWING METHOD: Organic grape growing since the first harvest. Officially certified since 2014

HARVEST: first decade of August

MUST PROCESSING: gentle pressing followed by a first fermentation in stainless steel barrels at a controlled temperature of 14º- 15º celsius

BOTTLING: bottling takes place during the Spring that follows the harvest

AGING: secondary fermentation takes place in the bottle for no less than 36 months

DESCRIPTION: coral red

NOSE: red fruit and almond approach with subtle hints of aromatic herbs, followed by distinct notes of black cherry, cherry and mixed berries

PALATE: remarkable structure and persistence counterbalance a great freshness. The red fruit already present on the nose results even fuller on the palate

PAIRING: in addition to perfectly matching all dishes traditionally paired with rosé, the great structure of this wine easily supports pairing with carpaccio, boiled meat and game

TEMPERATURE: serve at 10º- 12º celsius