Among the first Italian Classic Method Methods, Parosé is a Franciacorta that challenges time with character and elegance
It took a woman to decide to "fix Camignone". We are in 1954 ed Emanuela Barboglio he is only 18 years old. His family had inherited the company in 1836 and even then wine was one of the main activities. There is no wonder, as in the early seventeenth century the wines of Camignone were mentioned in the Brescia land registry as "very perfect". Emanuela transforms the property, transporting it from sharecropping to the future.
In the early 1960s he began experimenting with chardonnay and pinot bianco for the production of sparkling wine, as other far-sighted producers in the area were doing; in 1979 he inaugurated the production of Metodo Classico and in 1990 he was among the founders of the Franciacorta Consortium.
Today his vision is carried on by his sons, Giulio and Lucia Barzanò, who lead a company with 41 hectares of vineyards in a single body, to biological conduction. The most cultivated grape is chardonnay, which represents 70% of production; the rest is divided equally between pinot noir and pinot bianco and, from this year, a hectare of erbamat has also been planted, the local grape variety recently entered into the disciplinary for the production of Franciacorta. Recently the Barzanò family also built a new cellar which has given us a lot more space and, therefore, also the possibility of leaving the wines in refinement longer.
There Production of the Mosnel Classic Method includes three Franciacorta wines without vintage, three Franciacorta Millesimati and a splendid Riserva Pas Dosè, produced for the first time with the 2008 vintage. Franciacorta Parosé is produced since 2001 and was among the first classic rosé method not dosed in Italy. It is a cuvée in which 70% of pinot noir plays the lion's share; to this is added a balance of chardonnay that gives elegance. Despite the problematic year, 2014 is a wine of great satisfaction. It has a very charming antique pink color and aromas ranging from small red fruits, to officinal herbs, to spices; it is agile on the palate, of great freshness, with a "power under control", which allows it to be accompanied at the table with fish dishes
important and even with red meat.
Why now: structure and elegance make it a valid companion to autumn dishes.
As did: 70% pinot nero and 30% chardonnay; 100% fermented in barrique, where the base wine matures for six months. The foaming takes place in the bottle, where the wine then refines on the lees for at least 36 months (2014 was 43 months on the lees).
To combine with: fish soups, veal with tuna sauce, pasta with meat sauce, Milanese cutlet.
Serve it at: 8 ° C.
Price: 38 euros.
mosnel.com
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