Ronco Calino


Lara Imberti

It all started in 1996 when Paolo Radici an indutrialist from Bergamo, was seeking a quiet retreat somewhere in the nearby hillside while still playing a key role in the family business, Radici Partecipazioni, that he came across an unexpected opportunity in Franciacorta.

 
Just down the road from Erbusco the old estate belonging to Arturo Benedetti Michelangeli was up for sale. The latter, a pianist from Brescia, considered one of the finest musical talents of the 1900’s.

 
Paolo Radici is aided by a remarkable team of experts: Leonardo Valenti, assisted by Pierluigi Donna, is both agronomist and oenologist for Ronco Calino; Lara Imberti commercial office manager while Alessandro Locatelli oversees vineyard and cellar.

 
The company philosophy is characterized by ongoing research for excellence.

Owner: Paolo Radici
Winemaker: Leonardo Valenti
Varietals planted: Chardonnay, Pinot Noir
Total acres: 10 hectares.
Winery production: 60.000 bottles

Agricola Ronco Calino
Adro (BS)
Web: www.roncocalino.it


Ronco Calino intro doc


Lombardy region

  • Brut – Franciacorta
  • Satèn – Franciacorta brut
  • Rosé Radijan – Franciacorta brut
  • Vintage 2008 – Franciacorta brut

 

Wines labels & details

Brut

Franciacorta
 

Chardonnay 80% and Pinot noir 20% from Burgundy clones

Winemaking: soft pressing of whole grapes and initial fermentation in thermoconditioned
stainless steel tanks at a temperature of 15-16ºC. A small part, about 20%, ferments in French oak barrels.
Cuvée: blend of Chardonnay and Pinot noir base wines
Refermentation in the bottle: obtained with Franciacorta method in the company’s underground cellars.
Maturation for at least twenty months on yeasts lees before disgorging

alt-txt1

Satèn

Franciacorta brut
 

Chardonnay 100%

Winemaking: soft pressing of whole grapes and initial fermentation in stainless steel tanks. A
percentage (30% around) ferments in used French oak barrels.
Cuvée: blend of Chardonnay base wines
Refermentation in the bottle: obtained with Franciacorta method with a lower percentage of “liqueur de tirage”
to obtain a finer and creamier fizz. Maturation for at least twenty-four months on
yeast lees before disgorging.

alt-txt1

 

Rosé Radijan

Franciacorta brut
 

Pinot noir 100% from Champagne and Burgundy clones

Winemaking: soft pressing of whole grapes after brief maceration in presses and initial
fermentation in thermoconditioned stainless steel tanks at a temperature of 17 -19ºC. A small percentage ferments in French oak barrels
Cuvée: blend of three Pinot noir base wines
Refermentation in the bottle: obtained with Franciacorta method in the company’s underground cellars.
Maturation for at least twenty-four months on yeasts lees before disgorging

alt-txt1

Vintage 2008

Franciacorta brut
 

Chardonnay 70% and Pinot noir 30%

Winemaking: Grapes hung for 6 months in a dry room, then pressed and must placed into small chestnut barrels (Caratelli 40-80 litres)
Cuvée: blend of Chardonnay base wines
Refermentation in the bottle: obtained with Franciacorta method with a lower percentage of “liqueur de tirage”
to obtain a finer and creamier fizz. Maturation for at least twenty-four months on
yeast lees before disgorging

alt-txt1