In the glass
Aroma: green apple, fresh bread, lemon, white flower
Palate: citrus, fine bubble, saline lift, long fresh close
Brut Millesimato Franciacorta from organic Santus at Passirano. The cellar bottles vintage Millesimato exclusively, no NV blends.
What it pairs with
-
Risotto with Bagoss cheese
Find risotto with bagoss cheese on TableJourney →
Creamy Brescian rice and fine-bubble Millesimato share long lees lift. -
Lake Iseo lake sardines
Saline lake fish and the wine's saline-mineral lift lock together. -
Fresh oysters
Saline shellfish and bone-dry vintage Franciacorta are a classic match. -
Lobster thermidor
Rich shellfish and long-lees Millesimato share buttery depth.
History
Brut Millesimato Franciacorta from organic Santus. Founded in 2000 by Maria Luisa Santus and Gianfranco Pagano on 10 hectares at Passirano; the cellar bottles only vintage Millesimato Franciacorta.
- 2000 — Santus founded at Passirano
Facts
- Producer
- Santus
- Grapes
- Chardonnay, Pinot Nero
- Classification
- DOCG Franciacorta
- Oak
- Traditional method, minimum 30 months on lees, vintage-only Millesimato bottling
- ABV
- 12.5%
- Price
- EUR 24 to 36 at retail
- Drinking window
- 2-10 from disgorgement
- First vintage
- 2000
- Organic
- ORGANIC CERTIFIED
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Santus Franciacorta Brut
What does Santus Brut taste like?
Green apple, fresh bread, lemon and white flower on the nose; citrus, fine bubble, saline lift and a long fresh close on the palate. Medium-bodied with high acidity.
When should I drink Santus Brut?
Drink 2 to 10 years from disgorgement. Vintage Millesimato rewards short cellar age.
Is Santus Brut vegan?
Yes. Santus uses vegan fining on its organic Franciacorta.
What food pairs with Santus Brut?
Risotto with Bagoss cheese is the canonical pairing. Lake Iseo lake sardines, fresh oysters, and lobster thermidor are equally strong.
Why is Santus always Millesimato?
Santus bottles only vintage Millesimato Franciacorta with no NV cuvée blends; the cellar's choice is to commit to vintage expression year by year.