Contadi Castaldi Franciacorta Rose
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Robert
Parker -
James
Suckling -
Wine
Enthusiast
Product Details
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Somm Note
Winemaker Notes
The nose features distinct notes of wild berries, fresh rose petals, hints of apple and tropical fruit. The mouth is structured, crisp and lively, sapid and sensually rythmical. The finish is long and well balanced.
Blend: 65% Chardonnay, 35% Pinot Nero
Professional Ratings
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Robert Parker's Wine Advocate
A blend of 65% Chardonnay and 35% Pinot Nero, the NV Franciacorta Brut Rosé was tasted from magnum You get lightly toasted tones with praline and almond cookie over softer tones of orchard fruit and pink grapefruit. The wine is lean, easy and fresh with medium intensity in terms of its beading.
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James Suckling
A salmon-orange colored sparkling with aromas of strawberries, plum stones, chalk and candied orange. It’s medium-bodied with tangy acidity, fine bubbles and fruity character. Lightly off-dry. Drink now.
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Wine Enthusiast
Aromas of wild strawberry, orange rind, red apple skin, brioche and wildflowers pour from the glass. The fine and delicate palate showcases the high-toned red berries, subtle hints of herbs and a core followed by a saline, citrus and almond finish.
In the second half of the 20th century, the brickyard went out of business. Vittorio Moretti purchased the property, mostly because of his wife Mariella’s childhood memories associated with this plant, which her godmother had owned and where she used to spend her afternoons after school. When the Franciacorta region was at the peak of its development in the 1980’s, Vittorio and Mariella Moretti decided to convert the brickyard into a winery. Its large spaces and long tunnels where the bricks were fired proved to be the perfect place for ageing Franciacorta vintages and welcoming wine lovers.
A skillful repurposing, which maintained the original designs, turned the ancient brickyard, Fornace Biasca, into today’s winery. The total surface area is 7,000 square meters, with the renovation plan involving a conservative restoration of the central building, with the ground floor used for vinification and ageing, the first floor turned into a finished goods warehouse and the second floor as a party and event location, seating over 300.
What are the different types of sparkling rosé wine?
Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version.
How is sparkling rosé wine made?
There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods.
What gives rosé Champagne and sparkling wine their color and bubbles?
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains.
How do you serve rosé sparkling wine?
Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show.
How long do rosé Champagne and sparkling wine last?
Most rosé versions of Prosecco, Champagne, Cava or others around the “$20 and under” price point are intended for early consumption. Those made using the traditional method with extended cellar time before release (e.g., Champagne or Crémant) can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.
Containing an exciting mix of wine producing subregions, Lombardy is Italy’s largest in size and population. Good quality Pinot noir, Bonarda and Barbera have elevated the reputation of the plains of Oltrepò Pavese. To its northeast in the Alps, Valtellina is the source of Italy’s best Nebbiolo wines outside of Piedmont. Often missed in the shadow of Prosecco, Franciacorta produces collectively Italy’s best Champagne style wines, and for the fun and less serious bubbly, find Lambrusco Mantovano around the city of Mantua. Lugana, a dry white with a devoted following, is produced to the southwest of Lake Garda.