Structure

Bodyfull
Tanninlow
Acidityhigh
Sweetnessdry
Finishlong
Oakbarrel aged

Drinking window

Best 2 to 15 years from disgorgement.
disgorgement2 yrs15 yrs17 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedLow tanninHigh acidityDryLong finish

Aroma: yellow peach, candied citrus, brioche, toasted hazelnut, honey

Palate: yellow apple, lemon curd, patisserie cream, saline minerality

Monte Rossa's prestige Millesimato Cabochon, the cellar's flagship single-vintage. Sixty months on lees deliver patisserie cream and a saline finish from the moraine hills.

What it pairs with

  • Risotto al tartufo bianco Find risotto al tartufo bianco on TableJourney →
    Sixty months on lees give the wine the autolytic creaminess to carry white truffle's musky aromatics over Carnaroli rice.
  • Capesante in crosta
    Pan-seared scallops in a herb crust find a foil in the wine's patisserie cream and toasted hazelnut.
  • Aged Bagòss
    Brescia's mountain cow's cheese with crystalline salt mirrors the saline minerality; honey aromatics echo the cheese rind.

History

Cabochon is Monte Rossa's prestige Millesimato, launched in the mid-1980s and named after the cabochon gemstone-cut. Now the cellar's most-recognised flagship.

  1. 1986: First Cabochon vintage

Facts

Producer
Monte Rossa · visiting guide
Grapes
Chardonnay (80%), Pinot Nero (20%)
Classification
DOCG Franciacorta Millesimato Brut
Oak
Vinified partly in small French oak barrels; minimum 60 months on lees in bottle
ABV
12.5%
Price
EUR 60 to 90 at retail
Drinking window
2-15 from disgorgement
First vintage
1986
Vegan
Yes (no animal-derived fining)

Frequently asked about Monte Rossa Cabochon Brut

What does Monte Rossa Cabochon taste like?

Yellow peach, candied citrus, brioche, toasted hazelnut and honey on the nose; yellow apple, lemon curd, patisserie cream and saline minerality on the palate. Full-bodied with high acidity and a long finish from 60 months on lees.

Why is the wine called Cabochon?

Cabochon refers to the gemstone-cut where the stone is polished but not faceted. The name signals a polished, jewel-like Millesimato; the bottle uses a distinctive blue-glass design.

When should I drink Cabochon?

Drink between 2 and 15 years from disgorgement. The patisserie autolysis and saline minerality deepen between 6 and 10 years from disgorgement.

Tags

chardonnay dry full body high acid iconic medium term mood contemplative mood elegant occasion celebration occasion cellar occasion special old world pairs with aged cheese pairs with risotto pairs with shellfish pairs with truffles pairs with white fish pinot nero price premium sparkling traditional vegan

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