Il Mosnel has been producing wines since 1836, and was one of the first producers of DOC Franciacorta when the appellation was created in the 1960s. The quality here is outstanding across everything I have been lucky enough to taste.
60% Chardonnay, 30% Pinot Blanc, 10% Pinot Noir. Fermentation partially in stainless steel and 30% in small oak barrels. Full malolactic fermentation, followed by blending and 24 months on lees, with a further 2 years of bottle maturation after disgorgement. Close your eyes, taste this wine and honestly tell me this isn’t at least as good as any Champagne at a similar price. Aromatic, subtle, light, fresh with hints of toast, dough and white stones. So gorgeous to drink. It would do wonders with La Latteria’s Fiore di Burrata.
Lombardy – In the central North it is mainly sparkling and white wine country. From Franciacorta the sparkling wines can be as good as Champagne, made using the same grapes and methods the best are undervalued.
Pinot Noir – This is the most elusive grape. It is relatively early ripening and extremely sensitive to terroir. Its perfect place on earth is the Cote d’Or in Burgundy. So haunting are great red Burgundy’s charms that growers everywhere try to emulate them. Pinot Noir is not just a one trick pony, it can make great reds, rosé, sparkling and even sweet wines, whites on occasion and I’ve tasted a decent fortified Pinot Noir too.
Pinot Blanc/Bianco – Its spiritual home is Alsace but these vines have travelled the world. In Alsace it is often blended with the other Pinot family members to make a full bodied, easy drinking white. Generally not as complex as the other Pinots but the best are amazing. AKA Weissburgunder.
Chardonnay – The grape that you can plant anywhere, in any climate and do anything to and it will still taste like an OK wine. When people hit the sweet spot of site, climate, cropping and winemaking, Chardonnay becomes a magical wine that will age gracefully but charm you at any age. Chardonnays can range from cool climate lean and citrusy to warmer climate tropical and overt. Oak and lees can add flavouring as can malolactic fermentation.