Vineyards and winemaking
Ronco Calino Brut blends 80% Chardonnay with 20% Pinot Nero from organically farmed vineyards around Calino in Cazzago San Martino. The vines occupy pebble-rich morainic soils across several exposures, with cooling air from the direction of the Adamello mountains helping retain fragrance and freshness.
The grapes are harvested by hand and gently pressed. Most Chardonnay ferments in temperature-controlled stainless steel, with around 20% in seasoned French oak, while Pinot Nero contributes structure. Secondary fermentation takes place in bottle, followed by a minimum of 30 months on the lees.
Tasting notes
Appearance
Pale straw with green-gold highlights and a fine, persistent bead.
Nose
Golden apple, white peach and redcurrant are joined by acacia, blood-orange peel, bread crust and toasted hazelnut.
Palate
Vibrant and balanced, with Chardonnay's orchard fruit and floral clarity given extra grip by Pinot Nero. The mousse is creamy but lively, and flavours of citrus, almond and discreet vanilla lead to a dry, gently saline finish.
Food pairing
Excellent throughout a meal, from prosciutto and Parmesan canapés to fritto misto, grilled sea bream or a spring pea risotto. Its combination of freshness and savoury lees character also makes it a particularly good partner for fish and chips.
Background story
Ronco Calino began in 1996 when Paolo Radici found inspiration in the former country home of pianist Arturo Benedetti Michelangeli, surrounded by vineyards in Franciacorta. He created an underground cellar and developed ten hectares of organically farmed Chardonnay and Pinot Nero.
The estate's name evokes a place where the heart comes to rest. Its Brut is the clearest introduction to the house philosophy: moderate dosage, long lees ageing and a balance between Chardonnay's finesse and Pinot Nero's nervy structure.
