Franciacorta – Able to Accompany Many a Meal – or Just as an Aperitif
Franciacorta was Italy’s first DOCG wine – instituted in 1995, and also stands out through the fact that it is obtained by the natural re-fermentation in bottle of Chardonnay and/or Pinot Nero and Pinot Bianco (50% maximum). Only 10 designations in the whole Europe enjoy this privilege, and of those ten, only three are obtained by re-fermentation in bottle: Cava, Champagne and Franciacorta.
Lying in the south of Lake Iseo in the heart of Lombardy, Franciacorta has a wide range of soil types and site climates that make it a natural wine territory. Today Franciacorta embraces the territories of 19 municipalities in the province of Brescia. A territory with a fascinating cultural and environmental heritage.
Grapes were grown here in fact as far back as Roman times. Today’s winegrowers, the heirs to this millennial patrimony, produce wines of superb quality, with Franciacorta at their head, veritable King of Italian sparkling wines.
Produced in accord with the Metodo Franciacorta, the Franciacorta Method, which was created by the Consorzio per la Tutela, the wine has, since 2010, a new Production Code that raises its quality still higher. Franciacorta is made from rigorously hand-picked clusters of Chardonnay and/ or Pinot Noir and/or Pinot Blanc, which are then given a gentle pressing. The production period is a lengthy one. After about 7 months from the harvest, cultured yeasts are added to the base wine and it is bottled. At least another 18 months must pass as the wine slowly re-ferments in the bottle in contact with the spent yeast cells, or sur lie, after which period it may be disgorged.
All the three types of Franciacorta (Franciacorta, Franciacorta Satèn and Franciacorta Rosé) can acquire greater complexity through a longer maturation. The wines can be refined through further years, thus obtaining more prestigious products. It is the case of the Franciacorta Millesimato and the Franciacorta Riserva.
Hall 1, Stand C96