Winemaker Notes
Bottle age brings out the singular expression of the Bagnadore. Production is small and only made in top vintages. The unique microclimate and age of the vines lends complexity and longevity. Dosage zéro is often a chosen style with grapes of high quality. Even ripening also contributes to this decision, as it preserves acid structure, delineated aromas and florality.
As an aged cuvée hailing from a single vineyard, Bagnadore excels at a table of delicately flavored foods based on vegetables, herbs or fish. This pairing allows the wine not to be overpowered. Additionally, it enhances the briny persistence of oysters. Ceviche or crudo of a fatty fish can be cut by the dry, high acidity. Savory complexity would stand up to the richness of foie gras.
Professional Ratings
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Wine Enthusiast
A wine lover's delight, this Franciacorta is a study in contrasts. Baked apples, lemons, buttery croissants, elegant oak spice, and fresh cream intertwine on the nose. The palate is voluminous, cranked up to 11, with ginger spice and mixed citrus cream balanced by vibrant acidity. Structured and boasting an incredible texture, this solid wine leaves a lasting impression, that is hard to shake. Drink Now - 2040.
Cellar Selection -
James Suckling
Candied cedar, lemon curd, quince, tarte tatin and restrained linden tree on the nose. Full-bodied with fine, pinprick bubbles and long, crisp acidity that’s full of tension, driving the cedary, toasty and fruity flavors through the finish. Drink or hold.
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Vinous
The 2016 Franciacorta Riserva Bagnadore Dosaggio Zero entices with a rich blend of gingery spice, almond paste, baked apple and pear. It’s round and soothingly plush in feel, with a pretty inner sweetness contrasted by masses of mineral-doused orchard fruits. Hints of burnt sugar emerge toward the close. Through it all, juicy acidity maintains marvelous freshness as the 2016 finishes long and nearly salty, leaving lingering hazelnut nuances. Disgorged: March 2023. (Lot# 617770723/Y)
Representing the topmost expression of a Champagne house, a vintage Champagne is one made from the produce of a single, superior harvest year. Vintage Champagnes account for a mere 5% of total Champagne production and are produced about three times in a decade. Champagne is typically made as a blend of multiple years in order to preserve the house style; these will have non-vintage, or simply, NV on the label. The term, "vintage," as it applies to all wine, simply means a single harvest year.
Containing an exciting mix of wine producing subregions, Lombardy is Italy’s largest in size and population. Good quality Pinot noir, Bonarda and Barbera have elevated the reputation of the plains of Oltrepò Pavese. To its northeast in the Alps, Valtellina is the source of Italy’s best Nebbiolo wines outside of Piedmont. Often missed in the shadow of Prosecco, Franciacorta produces collectively Italy’s best Champagne style wines, and for the fun and less serious bubbly, find Lambrusco Mantovano around the city of Mantua. Lugana, a dry white with a devoted following, is produced to the southwest of Lake Garda.