The history of Mosnel is connected to the history of Barboglio family, who inherited in 1836 the secular residence with its sixteenth century cellars and the annexed lands in the heart of Franciacorta. In 1968 Emanuela Barboglio planted the first specialized vineyards and adopted for the first time the newborn DOC Franciacorta. In 1976 the name "Azienda Agricola Barzanò Barboglio" was abandoned in favor of the current "Mosnel", a dialectal toponym of Celtic origin which means "pietraia", pile of stones, on which the winery is located. At the helm of Mosnel is the fifth generation of winemakers, Emanuela Barboglio's children: Giulio Barzanò is in charge of the technical, production and commercial side of the business, while Lucia Barzanò is in charge of marketing, external relations and administration. The family avails itself of the collaboration of a highly trained staff and of agronomists and enologists of great experience who constantly follow the production and its evolution.
In the sixteenth century cellars of the centuries-old estate continues the long viticultural tradition inherited by the Barboglio family in 1836. With the newborn DOC Franciacorta, the winery since 1968, under the wise guidance of Emanuela Barboglio, has specialized in modern viticulture. Today her children, Giulio and Lucia Barzanò, collect this precious inheritance in order to hand it over renewed to future generations.
Description
Franciacorta Rosé Brut DOCG della cantina Mosnel è uno spumante Metodo Classico prodotto con, Pinot Nero, Chardonnay e Pinot Bianco. Si tratta di un spumante vivace, elegante, piacevolmente fresco e delicatamente fruttato.
Organoleptic characteristics:
Powdery pink color with golden hues.
The nose reveals notes of freshly picked currants and cherries, crunchy apricots and strawberries, peony petals and blood orange, with a delicate nuance of fresh almond and cotton candy.
The palate is lively and sunny, dynamic in the juicy freshness of pomegranate and red apple, with a subtle, vital savoriness.
In pneumatic press with separation of first and second pressing. Fermentation partly in temperature-controlled steel tanks and partly in small oak barrels where malolactic fermentation also takes place.
Acknowledgements
Veronelli 87/100Bibenda Red Prawn Robert Parker 91/100