Contadi Castaldi Franciacorta Docg Zero 2018 - Contadi Castaldi [boxed] 0.75 lt

Franciacorta Zèrodi Contadi Castaldi comes from a blend of Chardonnay (50%) and Pinot Noir (50%) grapes. The harvest was carried out between the end of August and the beginning of September with a yield of 100 quintals per hectare. In the cellar the bunches were softly pressed for the production of the must. The alcoholic fermentation was activated thanks to the inoculation of selected yeasts, taking place in stainless steel for a period of 20 days. The malolactic fermentation was partially carried out. The base wine was aged for 7 months partly in stainless steel and partly in barrique. In accordance with the rules of the Classic Method, the second fermentation responsible for the second fermentation took place in the bottle where Zèro di Contadi Castaldu rested for 38-42 months in contact with the yeasts. The dosage, as the name suggests, is 0 grams/litre.
FRANCIACORTA ZERO CONTADI CASTALDI: TASTING
The Franciacorta Zèro by Contadi Castaldi is presented in the glass with an intense straw yellow color enlivened by a fine perlage. On the nose it releases aromas of blackcurrant and white pulp fruit which meet citrus hints of grapefruit and notes of walnut husk and bread crust. The taste is intense and balanced, enhanced by an elegant minerality and a vertical freshness that invites a second sip. Excellent as an aperitif, at the table it goes well with cured meats and cheeses as well as delicious seafood recipes.

Contadi Castaldi è una delle cantine emblematiche per la storia millenaria della Franciacorta. Una delle numerose cave presenti su questo territorio ha dato vita alla fornace Biasca, l’antico fabbricato che oggi ospita la cantina. Nella seconda metà del Novecento, Vittorio Moretti rilevò la fornace dismessa per un principale motivo, legato ai ricordi di infanzia della moglie Mariella che in quel posto, appartenuto alla sua madrina, passava i pomeriggi del doposcuola. Negli anni ’80, Vittorio e Mariella decidono insieme di convertire la fornace in una cantina, sfruttandone gli ampi volumi e le lunghe gallerie di cottura dei mattoni, perfetti per affinare i loro spumanti e accogliere gli appassionati di vino. Così, l’antico luogo di lavoro ha cambiato la propria funzionalità rivolgendosi alla terra e alla vigna, ma non ha tradito le sue origini mantenendo intatta la sobrietà e la serenità delle aziende agricole lombarde.

Estimated between Tuesday 24 September and Monday 30 September.

For more information on our return policy, please see our section Returns and refunds