Franciacorta DOCG Brut Ca' del Diavolo

What kind of wine is it

Franciacorta Brut from Ca’ del Diavolo is made from a blend of Chardonnay and Pinot Nero grapes grown on the morainic hills of Franciacorta. Produced with the Metodo Classico, it displays a fresh and balanced style thanks to temperature-controlled fermentation in stainless steel and maturation on the lees in the bottle for at least 18 months. This results in a wine with a harmonious structure, a fine and persistent perlage, capable of enhancing the local varieties and offering an immediate and versatile drinking experience.

Where it comes from

This Franciacorta originates in the morainic hills south of Lake Iseo, in the province of Brescia, an area historically suited to viticulture. The vineyards are situated between 200 and 350 meters above sea level, on calcareous-clay soils of glacial origin, with excellent drainage and a stony presence. The continental climate with significant temperature variations encourages slow ripening of the grapes, resulting in intense aromas and balanced acidity.

How it is produced

The Chardonnay and Pinot Nero grapes are hand-picked into crates at the optimal degree of ripeness and quickly undergo soft pressing. The must ferments in stainless steel at 16 °C to preserve aromatic freshness. The base wines are vinified separately by vineyard parcel and then blended to create the cuvée. The second fermentation takes place in the bottle according to the Metodo Classico, with lees aging of at least 18 months in cellars at constant temperature, ensuring aromatic complexity and a refined mousse.

Tasting notes

In the glass, it displays a brilliant straw yellow hue and a fine, persistent perlage. The nose reveals white flowers, green apple, and light notes of bread crust due to lees aging, along with fruity nuances and a delicate minerality. On the palate it offers a balanced structure, lively acidity, and citrus notes, with a creamy mousse and a harmonious finish that maintains freshness and good length.

Food pairings

This Franciacorta is ideal as an apéritif and pairs well with seafood dishes and white meats. It goes perfectly with sushi, raw seafood, lemon risotto, and sea bass carpaccio. In the Brescia area, it is traditionally served with local casoncelli with butter and sage. It is also excellent with vegetable tempura and gratinéed shellfish, thanks to its freshness and fine perlage that highlight the delicacy of these dishes.

When to serve it

This Franciacorta should be enjoyed young to enhance its freshness and perlage, though its structure allows for a short period of cellaring. It is recommended to consume within 3–5 years after disgorgement to best appreciate its aromas and flavor tension. The ideal serving temperature is between 8°C and 10°C, allowing its aromas to emerge and offering a pleasant, refreshing experience on any occasion.