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Accessories
Franciacorta Brut DOCG Barbalonga
Franciacorta Brut DOCG Ca' del Diavolo
Franciacorta Brut DOCG Corte alle Stelle
Franciacorta Brut DOCG '61 Berlucchi
Franciacorta Brut DOCG Teatro alla Scala 2016 Bellavista
Franciacorta Brut DOCG Conte di Provaglio
Franciacorta Brut DOCG Ferghettina
Franciacorta Pas Dosé DOCG Mosnel
Franciacorta Brut Satèn DOCG '61 Berlucchi
Franciacorta DOCG Gran Cuvée Alma Bellavista
Franciacorta Pas Dosé DOCG Grande Cuvée Alma Non Dosato Bellavista
Franciacorta DOCG Cuvée Brut Blanc de Blancs Monogram
Franciacorta DOCG Brut QBlack Quadra
Franciacorta Brut DOCG Golf 1927 Barone Pizzini
Franciacorta Brut Satèn DOCG 2018 Ferghettina
Franciacorta Brut Satèn DOCG Barbalonga
Franciacorta Brut DOCG Ziliani C Chiara Ziliani
Franciacorta DOCG Dosaggio Zero Barbalonga
Territory
Located in the central part of Lombardy, it was delimited in its borders for the first time in 1429, with the granting of the statute of the Doge of Venice Francesco Foscari. Ideally enclosed to the north by Lake Iseo, to the south by Monte Orfano, and on the sides by the Oglio and Mella rivers, today it extends between the 19 municipalities in the province of Brescia : Adro, Adro, Capriolo, Castegnato, Cazzago San Martino, Cellatica , Coccaglio, Cologne, Cortefranca, Erbusco, Gussago, Iseo, Monticelli Brusati, Ome, Paderno Franciacorta, Paratico, Passirano, Provaglio d'Iseo, Rodengo Saiano and Rovato.
The geological structure of the soils of Franciacorta derives from ancient glaciers, which retracted outlining its morphological configuration similar to an amphitheater. It is an area of morainic origin particularly suitable for the cultivation of vines and of great pedo-climatic diversity. A zoning study has made it possible to distinguish six vocational units that make the production of this sparkling wine a true artistic process, in which nuances in territorial terms translate into the sensory characteristics of these nectars and in this sense must be dosed with extreme skill in the assembly of each cuvée.
| Vocational units | Features |
|---|---|
| Thin moraine | shallow and thin soils, with sandy-silty substrate, gravels and pebbles - prevalence of spicy and vegetable scents, great complexity |
| Fine deposits | deep soils, with a Franco-silty texture - prevalence of floral scents, of great persistence |
| Fluvioglacial | medium or very deep soils, with gravelly-sandy substrate and free texture - prevalence of hints of dried fruit |
| Distal colluvi | deep soils, frank texture, with local presence of silty and clayey substrate - prevalence of floral scents, of medium complexity |
| Graduated colluvi | deep or very deep soils, clay and clay texture - persistence of spicy, vegetable and dried fruit notes, great complexity |
| Deep moraine | deep or very deep soils, sandy-sandy texture, locally clayey substrate - absolute prevalence of hints of dried fruit, richness of spicy and vegetable notes, great persistence and complexity |
History
The etymology of the name is still uncertain. However, the most accredited hypothesis attributes it to the medieval curt francae franchises enjoyed by the monks of the Cluniac order, which exempted them from paying the so-called tithe tax to the bishop of Brescia.
Although viticulture has been present in Franciacorta since prehistoric times, it will be necessary to wait until the end of the 16th century for the production of not very noteworthy red wines to give way to the gradual interest in sparkling wines. Gerolamo Conforti's book " Libellus de vino mordaci " marked an important step for the discovery of the refermentation in the bottle, an intuition preceding also the method developed by the illustrious Dom Pérignon that gave impetus to the diffusion of "spirited and sparkling" wines . 1961 instead recalls the first experiments conducted by Guido Berlucchi of Borgognato , architect of the first classic Italian method in the land of Franciacorta.
With the establishment of the DOC, in 1967, and the DOCG, in 1995, there was an increasing awareness of the potential of this denomination and a constant growth from the point of view of quality until Franciacorta became a reference point for the Italian sparkling wine.
Production
The production of Franciacorta bubbles is a real art.
It all starts with the collection of the grapes of the same varieties as those that make up the famous champagnes, Chardonnay and Pinot Noir , with additions of up to 50% of Pinot Bianco grapes confused until the 1980s with the Chardonnay ones which have however given rise to high production level, and Erbamat to the maximum extent of 10%, an autochthonous grape variety which, by virtue of its characteristics, has proven to be part of such a prestigious denomination for Italian sparkling wine.
The harvest is done strictly by hand in boxes, between the second ten days of August and the first ten days of September. After the soft pressing of the whole bunches, the must ferments in steel or in barriques to give the wines that will make up the cuvée from which the final sparkling wine will be obtained. The "draft" follows, in which sugar and yeasts are added which start the second refermentation in the bottle , according to the Classic Method (or Champenoise). The formation of the small bubbles begins, which are the unmistakable feature of each Franciacorta.
The bottles previously arranged in a horizontal position, near the end of the refinement, undergo an operation of rotation and shaking, or remùage , with gradual positioning of the bottles vertically. The yeasts deposited on the stopper by gravity are removed following disgorgement , or dégorgement , then there is topping up with dosage syrup, or liqueur d'expedition , which depending on the quantity of sugar contained will determine the different degree of sweetness of the sparkling wine represented with conventional terms:
- Pas Dosé or Dosaggio Zero: <3 grams / liter
- Extra Brut: ≤ 6 g / l
- Brut: <12 g / l
- Extra Dry: 12-17 g / l
- Dry or Sec: 17-32 g / l
- Demi-Sec: 33-50 g / l
Franciacorta also exists in the Rosé versions, obtained with only Pinot Noir grapes, whose must ferments on the skins until it reaches the desired pink color; Satèn (ex Crémant), obtained from only white grapes in which the draft syrup is less rich in sugar and this causes a lower overpressure in the bottle, with the acquisition of a peculiar silkiness and creaminess on the palate; Millesimato , obtained from wines of the same vintage.
A Franciacorta DOCG sparkling wine has a minimum aging period on the lees that varies from 18 to 60 months depending on the type. After 60 months of maturation, a Franciacorta with more complex and evolved notes is obtained, which rightfully bears the mention Riserva .
| Type | Allowed dosages | Minimum aging on the lees |
|---|---|---|
| Franciacorta | Not dosed, Extra Brut, Brut, Extra Dry, Dry, Demi-Sec | 18 months |
| Franciacorta Rosé | Not dosed, Extra Brut, Brut, Extra Dry, Dry, Demi-Sec | 24 months |
| Franciacorta Satèn | Brut | 24 months |
| Franciacorta Millesimato | Not dosed, Extra Brut, Brut, Extra Dry | 30 months |
| Franciacorta Riserva | Not dosed, Extra Brut, Brut | 60 months |