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Franciacorta DOCG Brut Blanc de Blancs NV

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Tasting Notes

Franciacorta is Italy’s best-kept secret from the Lombardy region. Like Cava and Champagne, Franciacorta achieves its elegant effervescence thanks to secondary fermentation on the bottle – the so-called ‘classic method‘ or ‘metodo champenoise‘ (as opposed to Prosecco for example which is made using the Charmat method with secondary fermentation occurring in large pressurized tanks).

While the French region of Champagne boasts a production power that is almost 20 times larger than Franciacorta, the latter has been in recent years one of the most dynamic and fastest growing identities in Europe. Still only about 11% of Franciacorta is exported, most of it is consumed domestically.

Cavalleri has always been one of the historic names of Franciacorta and their NV Brut Blanc de Blanc is the standard-bearer of their Franciacorta production. This was the first Franciacorta produced by the family in 1979 with just 6,000 bottles made. Today approx. 120,000 bts are produced annualy.

Made with 100% Chardonnay, this cuvèe is a blend of wines from family-owned DOCG hillside vineyards around Erbusco. Most of the wines are from the harvest preceding tirage (2011), while 20% are older vintages (2010, 2009, 2008, 2007) cellared at cool temperatures. Fermentation is in stainless steel (90%), only 10% sees oak (5% large casks, 5% used barriques). Secondary fermentation in the bottle and aged on its lees for at least 2 years. Bottle pressure between 5 and 6 atmospheres. Manual remuage (4 weeks). Degorgement between May 2014 and April 2015. The liqueur d’expedition has a dosage of 3gr.lt of sugar and 15mg/lt of sulfites.

Great elegance and finesse, with considerable cellaring potential. Cavalleri Brut isn’t completely dry therefore it is very versatile at the table: it will work nicely as an aperitif or with a veriety of dishes ranging from light risotto to delicately stewed chicken or pork.

PLEASE NOTE: This wines should be stored away from sunlight.

Learn more at www.cavalleri.it

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A BIT OF VOCABULARY:

Remuage: the process of gradually tilting and riddling bottles so that the sediments collect in the neck of the bottle in preparation for degorgement;

Degorgement: The purpose of disgorgement is to eliminate the deposit that has collected in the neck of the bottle as a resul of remuage. Usually done mechanically, the neck of the bottle is plunged into a refrigerating solution at – 27°C. The sediment (in the form of a frozen plug) is then ejected under pressure when the bottle is opened, with minimum loss of wine and pressure.
Disgorgement triggers a short, sharp intake of oxygen, which together with dosage (see below) will have a significant impact on aroma development.

Dosage: Dosage is the last step before final corking. This is the addition of a small quantity of ‘liqueur de dosage’ to the wine – also known as the ‘liqueur d’expédition’. The different types of Franciacorta are characterised by the different doses of liquor added after disgorgement, which gives them their own original and distinctive personalities.

  • Pas dosé (‘Non-dosed’, with sugar up to 3 g/l from the natural residue in the wine) – the driest in the Franciacorta range;
  • Extra Brut (sugar up to 6 g/l) – very dry;
  • Brut (sugar less than 12 g/l) – dry but a little softer than Extra Brut, it’s certainly the most versatile type of Franciacorta;
  • Extra Dry (sugar 12-17 g/l) – soft, with a slightly higher dosage than the classic Brut, making it a suitable pairing for a wide variety of foods;
  • Sec or Dry (sugar 17-32 g/l) – less dry and slightly sweet;
  • Demi-Sec (sugar 33-50 g/l) – has a sweetish flavor due to the relatively high dose of sugar, meaning it goes well with desserts.

Winery

Cavalleri

Region

Lombardia

Varietal

100% Chardonnay

Location of Vineyards

Selected hillside vineyards in Erbusco (Brescia)

Type of Cultivation

Certified Organic

Vinification

This cuvee’ is made with a blend of wines of which 80% is from the harvest preceding tirage and the rest is from older vintages cellared at cool temperatures. Fermentation in stainless steel (90%) while only 10% sees wood (5% large oak casks, 5% used barriques). Secondary fermentation occurs in bottle.

Aging

At least 2 years on its lees. Manual remuage (4 weeks). Several degorgements. The liqueur d’expédition has a dosage of 3 gr/lt of sugar and very low sulfites at only 15 mg/lt.

Alcohol Content

13%

Total Production

120,000 bottles

Oenologist

Giampaolo Turra