Franciacorta

Made from Chardonnay, Pinot Nero, and Pinot Bianco using the traditional method. Non-vintage requires 18 months on lees, Saten 24, Vintage 30, Riserva 60. These are complex, elegant sparklers with brioche, citrus, and mineral depth.

Franciacorta's history begins in the 1960s when visionary producers in the hills of Franciacorta, in what is now Lombardy, began producing sparkling wines using the traditional method (méthode champenoise). The region's name derives from "francae curtes" (free courts), referring to medieval tax-exempt monasteries. The appellation received formal recognition in 1967 as DOC, then elevation to DOCG in 1995, codifying the production zone and quality standards. Franciacorta's distinctive character comes from the region's morainic soils (glacial deposits) and the use of traditional method, where secondary fermentation occurs in the bottle, creating fine, persistent bubbles and complex flavors. The wine's international reputation grew in the 1990s-2000s, when it became recognized as one of the world's finest sparkling wines, celebrated for its complexity and finesse. Today, Franciacorta represents the finest expression of Italian sparkling wine, with Satèn, Rosé, and Riserva wines showcasing the region's capacity for excellence.

Franciacorta production follows strict DOCG regulations using the traditional method (méthode champenoise). The wine must be made from Chardonnay, Pinot Nero, and/or Pinot Bianco from designated vineyards in the Franciacorta zone. Harvest typically occurs in late August to early September, when grapes have achieved optimal ripeness while retaining acidity. The grapes are harvested by hand, allowing for careful selection, then gently pressed to extract juice. The base wine undergoes primary fermentation in stainless steel tanks or oak barrels, depending on the producer's style. The wine then undergoes secondary fermentation in the bottle, where a mixture of wine, sugar, and yeast (liqueur de tirage) is added, and the bottle is sealed. The wine ages on its lees (dead yeast cells) for minimum 18 months (30 months for Satèn and Rosé, 60 months for Riserva), developing complexity and fine bubbles. The bottles are then riddled (rotated) to collect sediment, disgorged (removed), and topped with a dosage (mixture of wine and sugar) before final corking. The wine must achieve minimum 11.5% alcohol and pass quality controls.

Franciacorta represents Lombardy's sparkling wine excellence, a wine that demonstrates Italy's capacity for producing world-class traditional method sparkling wine. In Lombard fine dining, Franciacorta flows at celebrations and special occasions, its complexity and finesse providing perfect elegance. For Lombards, Franciacorta represents the region's sophisticated sparkling wine tradition, a wine that honors the traditional method while expressing the unique terroir of the morainic hills of Franciacorta.