Art and expertise in the cellar
The cellars are sited for the most part in ancient structures dating to the 16th, 17th, and 18th centuries and from 2018 in the new cellar builded on three underground floors and a ground level.
Mosnel was one of the very first producers in Franciacorta to introduce use of stainless steel tanks, refrigeration technology, and pneumatic bladder presses. Harvesting the grapes, all grown only in estate vineyards, is performed exclusively by hand, into small boxes. The clusters are brought immediately to the cellar, where they undergo a gentle pressing. The press delivers three separate fractions of must, each qualitatively different, and each fraction is fermented separately at controlled temperatures, either in small oak barrels or in steel tanks, depending on their capacity for ageing.
The Franciacorta method
Up until the spring, our wines rest on the fine lees (sur lie), separated by variety, vineyard of origin, and press fraction. Once spring has arrived, however, and following lengthy, meticulous tastings, the base wines are combined in varying percentages into the styles of Franciacorta and the resulting cuvées receive their secondary fermentation in the bottle, which constitutes the Franciacorta Method, a natural process that transforms sugar into alcohol and CO2; the latter, trapped in the bottle, dissolves into the wine and will later create the characteristic pin-point bubbles.
The Riches of FRANCIACORTA
Franciacorta is a magnificent area to the south of Lago d’Iseo, in the province of Brescia, extending out over gently-rolling morainic hillslopes.
The attractive gentleness of the landscape here and its fine weather began, in the 15th century, to attract noble Brescia families, who constructed cellars surmounted by villas for summertime stays, and with surrounding farms of modest dimensions.
Grape varietiesand Vineyards
The structure of the soils where the vineyards are planted in morainic areas is more calcareous than clay, and moderately deep