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100% organic Franciacorta DOCG

family owned Italian winery

 

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BRUT

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 

 
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SATÈN

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 

 

 
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DONNA CLEMY ROSÉ MILLESIMATO

100% ORGANIC PINOT NOIRE

 

 

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

 
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PREMIÈRE DAME MILLESIMATO

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

 

 

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