NV Ronco Calino Franciacorta Brut – 90 pts – eRP.com

Ronco Calino  Brut bottle

from eRobertParker.com #Interim – September 2015

The NV Franciacorta Brut is a standard 80-20 blend of Chardonnay and Pinot Noir. This is a crisp and luminous expression with a clean and direct delivery of crisp fruit, citrus and green apple. This approach is solid and refreshing. In the mouth, this sparkler offers silky perlage and an evident point of bright acidity. This wine is best for near-term consumption.

Monica Larner

ronco calino nature-2009

 

from eRobertParker.com #Interim – September 2015

The NV Franciacorta Brut is a standard 80-20 blend of Chardonnay and Pinot Noir. This is a crisp and luminous expression with a clean and direct delivery of crisp fruit, citrus and green apple. This approach is solid and refreshing. In the mouth, this sparkler offers silky perlage and an evident point of bright acidity. This wine is best for near-term consumption.

Monica Larner

from blog.forbestravelguide.com

Italy’s answer to champagne is franciacorta, the country’s best-kept wine secret. Franciacorta — a name that refers to the territory, the production method and the vino — is a small bucolic wine region whose sloping hills overlook the shores of Lake Iseo. Sitting an hour east of Milan, it’s a popular wine-tasting getaway for Italians, but the destination hasn’t yet caught on in the United States.

“If people want a champagne alternative, franciacorta has the same great taste,” Zisovski says. “The way they differ is the area they come from in world. Champagne is known for its chalky freshness and angular sharpness. Franciacorta wines tend to be creamier and moussey. They have a roundness.”

Our first stop was Ronco Calino, an organic winery perched atop a hill with views of the surrounding vineyards and mountains. Its villa once housed noted classical pianist Arturo Benedetti Michelangeli, who chose the locale because it was ensconced in nature (he closely guarded his private life). Now it’s home to Lara Imberti Radici and her husband, Paolo, who started making franciacorta wines in 1996. Ronco Calino is one of the area’s smallest producers, churning out 60,000 to 70,000 bottles each year. Radici walked us through the winemaking process in the cellars and then gave us a tasting. For an introduction, try the refreshing, well-balanced brut, a wine typical of Franciacorta that has notes of red fruit and yellow flowers. Next, move onto the Nature (pronounced “nah-ter”), a smooth, dry pour with a touch of sharpness that offers an aftertaste of red fruit, citrus, light honey, vanilla, hazelnut and almond.

read it all

from forbes.com
 
Ronco Calino, Radijan, Franciacorta, Brut Rosé, NV, Italy.
Pearly
threads of bubbles, fine soft pink hue, raspberry and strawberry on the palate with zippy citrus notes and a lingering finish with a chalky note.
Complex, lovely and refreshing. 100% Pinot Noir.

The Franciacorta area it has always been considered an area without history ,
and grown up just from the intuition of Franco Ziliani (1961 while working for Guido Berlucchi).
It means just more than 50 years compared to the 400 years of history of the Champagne.

 
Finally the Consortium, after a long reaserch, has found maps dated 1809 belonging to the Napoleonic cadastre, that shows the presence of around a thousand hectares of vineyards in the current Franciacorta area.

from eRobertParker.com, #210 Dec 2013
Monica Larner

Franciacorta Brut – pts 90

The non-vintage Franciacorta Brut is a very ripe expression with loads of yellow fruit and apricot that add immediate lift and intensity.
The mouthfeel is broad and thick with loads of deep texture and creamy intensity on the finish.
This elegant Franciacorta Brut (80-20 Chardonnay and Pinot Nero) delivers a soft and expansive interpretation of this premium Italian sparkling wine territory. Drink: 2014-2018.

Franciacorta Brut Nature – pts 91

The 2008 Franciacorta Brut Nature is 70% Chardonnay and 30% Pinot Nero.
This is a beautifully shaped and opulent expression that bursts forth with nectarine and fragrant yellow flower. Yeasty touches of baked bread and brioche add intensity and persistency.
The finish is laced with tight mineral dryness and a sharp touch of citric zest. This is a sparkler with loads
of personality. Drink: 2014-2018.

Franciacorta Radijan Brut Rosé – pts 91

The non-vintage Franciacorta Radijan Brut Rosé is a mature and creamy rose sparkler that exhibits an amber-pink color and pretty orange highlights.
The wine carries its aromatic weight with grace: ripe peach, melon and baked bread are framed by chalk and finely chiseled lines. A spot of exotic spice or nutmeg colors the fresh, delicately foaming finale. This bottle was disgorged in April 2013. Drink: 2014-2018.

About the estate

Ronco Calino is another estate that characterizes the dynamic energy of Franciacorta.
Entrepreneur Paolo Radici from nearby Bergamo founded the estate in 1996 and transferred his passion and business acumen to his vines.
Of these wines, the 2007 Franciacorta Brut and the 2008 Franciacorta Brut Nature are not imported.


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

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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.

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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

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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

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