Mosnel

Our wines have a long and fascinating story to tell: in the cellars time passes slowly and the Franciacortas find a precious ally in placid waiting. This is how the Riserva 2007 Pas Dosé Reedition 2022 was born, the highest expression of the Mosnel Style, where memory, care and waiting are the elements that give elegance and complexity: with 14 years of refinement, the past becomes present in the glass, giving intensity to the wine and a refined sip.

In the heart of Franciacorta, for 5 generations, in the sixteenth-century cellars of the centuries-old estate, the long winemaking tradition that the Barboglios inherited in 1836 has continued. With the newly created DOC Franciacorta, the company has specialized since 1968 in modern viticulture. Rigorous interpreter of the territory, he only works with his own grapes. All the vineyards are conducted with the organic method and maximum attention to every detail. The great attention to limiting the maximum yield per vine, the promptness and speed in the manual harvesting and pneumatic pressing make Mosnel Franciacortas unique.

From the vinification of Pinot Noir and Chardonnay. The origin of the vineyards falls within the company limits and the grapes all have an optimal exposure towards East-South/East. The harvest is manual according to the Mosnel tradition, the bunches are placed in small crates of crates between the second and fourth week of August. The vinification follows, which only intercepts the "Mosto Fiore" (the first fraction of juice) was destined for the Franciacorta "Parosé", which owes its pale color to the Pinot Noir which undergoes a slight maceration on the skins. The primary fermentation took place in small oak barrels (225 litres), which housed the wine for six months, until the following spring. Assembly and bottling with "draught syrup" precede stacking for refermentation in the bottle. Maturation and refinement take place in the company cellars in stacked bottles where it remains at least 36 months in the premises of our seventeenth-century cellars before the "remuage". Subsequently disgorged and dosed "Pas Dosé" they receive the mushroom cap and the cage. Finally, at least six months of further aging is necessary before placing this Franciacorta on the market.

From the vinification of Pinot Noir and Chardonnay. The origin of the vineyards falls within the company limits and the grapes all have an optimal exposure towards East-South/East. The harvest is manual according to the Mosnel tradition, the bunches are placed in small crates of crates between the second and fourth week of August. The vinification follows, which only intercepts the "Mosto Fiore" (the first fraction of juice) was destined for the Franciacorta "Parosé", which owes its pale color to the Pinot Noir which undergoes a slight maceration on the skins. The primary fermentation took place in small oak barrels (225 litres), which housed the wine for six months, until the following spring. Assembly and bottling with "draught syrup" precede stacking for refermentation in the bottle. Maturation and refinement take place in the company cellars in stacked bottles where it remains at least 36 months in the premises of our seventeenth-century cellars before the "remuage". Subsequently disgorged and dosed "Pas Dosé" they receive the mushroom cap and the cage. Finally, at least six months of further aging is necessary before placing this Franciacorta on the market.

The Spumante Franciacorta Pas Dosé from the Il Mosnel winery was born in vineyards located in the municipality of Passirano, in the heart of the Franciacorta DOCG.It is mainly produced with Chardonnay grapes and with Pinot Bianco and Pinot Nero grapes, harvested by hand between the last week of August and the first ten days of September. Fermentation takes place partly in stainless steel tanks and partly in barriques, at a controlled temperature. Subsequently the wine ages in the bottle for about 30 months before being placed on the market.

Produced since 1979 starting from a careful blend of chardonnay, pinot bianco and pinot noir. It rests in the bottle on its lees for about 18 months. This is how a straw yellow Franciacorta is born, with a dense, fine and persistent perlage. The nose reveals notes of wisteria and white peach which open to a decisive taste of extraordinary harmony. Fresh, dry and velvety at the same time.

Produced since 1979 starting from a careful blend of chardonnay, pinot bianco and pinot noir. It rests in the bottle on its lees for about 18 months. This is how a straw yellow Franciacorta is born, with a dense, fine and persistent perlage. The nose reveals notes of wisteria and white peach which open to a decisive taste of extraordinary harmony. Fresh, dry and velvety at the same time.

From the vinification of Chardonnay grapes in purity. The origin of the vineyards falls within the company areas as per tradition and the exposure is towards East-South/East. The harvest takes place manually in crates between the second and fourth week of August. The vinification is in white in a pneumatic press with separation of the 1st and 2nd pressing. After 12 hours of decantation at 15°C, inoculation of selected yeasts for fermentation partly in temperature-controlled stainless steel tanks and partly in barriques. Malolactic fermentation and racking precede the assembly of the Cuvée which in spring, after the addition of the "draught syrup", is bottled, capped with a crown cap and laid down in a pile for the second fermentation. For maturation and refinement, the stacked bottles remain at least 36 months in the rooms of our cellars before the "remuage". Subsequently disgorged and dosed "Brut" receive the mushroom cap and the cage. Finally, at least three months of further aging are necessary before placing this Franciacorta on the market.

From the vinification of Chardonnay grapes in purity. The origin of the vineyards falls within the company areas as per tradition and the exposure is towards East-South/East. The harvest takes place manually in crates between the second and fourth week of August. The vinification is in white in a pneumatic press with separation of the 1st and 2nd pressing. After 12 hours of decantation at 15°C, inoculation of selected yeasts for fermentation partly in temperature-controlled stainless steel tanks and partly in barriques. Malolactic fermentation and racking precede the assembly of the Cuvée which in spring, after the addition of the "draught syrup", is bottled, capped with a crown cap and laid down in a pile for the second fermentation. For maturation and refinement, the stacked bottles remain at least 36 months in the rooms of our cellars before the "remuage". Subsequently disgorged and dosed "Brut" receive the mushroom cap and the cage. Finally, at least three months of further aging are necessary before placing this Franciacorta on the market.

From the vinification of Chardonnay grapes in purity. The origin of the vineyards falls within the company areas as per tradition and the exposure is towards East-South/East. The harvest takes place manually in crates between the second and fourth week of August. The vinification is in white in a pneumatic press with separation of the 1st and 2nd pressing. After 12 hours of decantation at 15°C, inoculation of selected yeasts for fermentation partly in temperature-controlled stainless steel tanks and partly in barriques. Malolactic fermentation and racking precede the assembly of the Cuvée which in spring, after the addition of the "draught syrup", is bottled, capped with a crown cap and laid down in a pile for the second fermentation. For maturation and refinement, the stacked bottles remain at least 36 months in the rooms of our cellars before the "remuage". Subsequently disgorged and dosed "Brut" receive the mushroom cap and the cage. Finally, at least three months of further aging are necessary before placing this Franciacorta on the market.

Franciacorta Brut Rosè is a sparkling wine produced by the Mosnel winery, obtained from Pinot Nero and Chardonnay grapes divided into equal parts, about 40% the remainder from Pinot Bianco grapes, the pinot noir in this case is vinified in white, but with a stop on own peels for a few hours, a method thanks to which it allows to donate this beautiful powder pink color. The vineyards are all owned by the Guyot system with south-east exposure, with a rather low yield of around 80 quintals per hectare.