Producer/Theme websites:
Region: Lombardy
Quality Level in EU/Italian Wine Law: Franciacorta DOCG, DOC in 1967 and elevated to DOCG in 1995
Primary Grape Varieties: Chardonnay, Pinot Nero, Pinot Blanc
Pairs with: Appetizers, Caviar, Chinese Food, Eggs and Egg dishes, Salty foods such as buttered popcorn or fried chicken, Sushi
Characteristics:
Serve: Highly Chilled
Nearly all Classic Method sparkling wine production is in Northern Italy. Three major DOCGs govern the production of these wines and include the Franciacorta DOCG. Alta Langa DOCG in Piemonte and Oltrepo Pavese Metodo Classico DOCG in Lombardy are the other two and TrentoDOC in Trentino Alto Adige is a DOC of international interest that produces Classic Method sparklers.
The most important, from an overall quality standpoint is the Franciacorta DOCG as the wines of this region can see extended lees aging and the associated flavor development of strong, yeasty character. The wines are made exclusively from Chardonnay, Pinot Bianco and Pinot Noir. In Lombardy, Chardonnay is the third most planted grape variety in the region and most of it finds its way into Franciacorta.
The first documented use of Franciacorta dates back to 1277 when the term Franzcurta was used to describe the area, just south of Lake Iseo. Researchers have not determined how the name was derived but many believe it is derived from latin words associated with land that was exempt from taxation. The modern movement of Franciacorta started with Franco Ziliani who was a young winemaker in the 1950s, working at the Berlucchi Winery. The first bottling dates back to 1961 and was produced mostly with Pinot Bianco. The wines achieved so much success and attention that the movement to Metodo Classico wines took off and gained DOC status in the late 1960s.
There are a total of 19 villages that can use the Franciacorta name with Erbusco and Adro being the most recognized. The area has a geological history tied to glaciers that formed an amphitheater with gentle slopes on each side. The soils are rich with minerals and consist of sand, gravel, limestone and silt. The soils drain well in this continental climate that also benefits from the moderating effects of the Lake and the fact that the Alps block much of the colder air from the North. The typical vineyards range in altitude from 100-500 meters and the DOCG requires all harvesting to be done by hand.
Red and white still wines were popular in the region when Franciacorta was elevated to a DOCG and thus the Terre di Franciacorta DOC was designated for these wines. The name of the wines were changed to incorporate Curtefranca to avoid confusion with the Sparkling wines.
Chardonnay dominates the plantings and the blend percentages. No more than 50% of Pinot Bianco can ever be implemented into a blend but this is seldom in play and Pinot Bianco is typically a small portion of any blend. Erbamat is a new, local and late ripening grape that was introduced to the blending schemes in 2017 and can be up to 10% of a Franciacorta blend. Saten is a 100% Chardonnay style of Blanc de Blancs that is produced with a maximum of 5 atmospheres of pressure and is finished in the Brut style. It must sit on lees for at least 24 months for a non-vintage bottling and is produced in Millesimato and Reserve styles with more age. Rose must contain at least 35% Pinot Nero and sit on lees for 2 years. Franciacorta Rose are also available in Millesimato and Reserve styles.
Global warming is creating new conditions in the Franciacorta region and lower dosage levels are now being implemented. Grape ripeness and harvest timing are resulting in riper grapes of higher potential alcohol and a move to Extra Brut and Brut Nature is very common in Franciacorta production today. They are gaining in popularity and the lower sweetness levels are becoming the norm.
Non-vintage Franciacorta sees a minimum of 18 months on lees, the longest non vintage lees requirement in the world and 6 months longer than Champagne wine law. Vintage Franciacorta requires 30 months and Riserva raises it to 60 months. Riddling is performed in both traditional hand methods and with mechanization.
Top Producers:
Quality Level in EU/Italian Wine Law: Franciacorta DOCG, DOC in 1967 and elevated to DOCG in 1995
Primary Grape Varieties: Chardonnay, Pinot Nero, Pinot Blanc
- Spumante (WhSp, WhSpSw): Minimum 50% Chardonnay and/or Pinot Nero; maximum 50% Pinot Bianco; maximum 10% Erbamat
- Rosé/Rosato Spumante (RoSp, RoSpSw): Minimum 35% Pinot Nero; maximum 65% Chardonnay; maximum 50% Pinot Bianco; maximum 10% Erbamat
- Satèn Spumante (WhSp): Minimum 50% Chardonnay; maximum 50% Pinot Bianco
- Millesimato (Spumante, Rosé, Satèn)
- Riserva (Spumante, Rosé, Satèn)
Pairs with: Appetizers, Caviar, Chinese Food, Eggs and Egg dishes, Salty foods such as buttered popcorn or fried chicken, Sushi
Characteristics:
- Grapes must be hand harvested and whole-pressed, without destemming, except for Pinot Nero that is to be used in Rosé
- All wines must undergo a second fermentation in bottles (Metodo Classico), which cannot be started before February 1, V+1
- Rosé can be made by blending red and white wines after fermentation
- Satèn cannot exceed 5 atmospheres of pressure
Serve: Highly Chilled
Nearly all Classic Method sparkling wine production is in Northern Italy. Three major DOCGs govern the production of these wines and include the Franciacorta DOCG. Alta Langa DOCG in Piemonte and Oltrepo Pavese Metodo Classico DOCG in Lombardy are the other two and TrentoDOC in Trentino Alto Adige is a DOC of international interest that produces Classic Method sparklers.
The most important, from an overall quality standpoint is the Franciacorta DOCG as the wines of this region can see extended lees aging and the associated flavor development of strong, yeasty character. The wines are made exclusively from Chardonnay, Pinot Bianco and Pinot Noir. In Lombardy, Chardonnay is the third most planted grape variety in the region and most of it finds its way into Franciacorta.
The first documented use of Franciacorta dates back to 1277 when the term Franzcurta was used to describe the area, just south of Lake Iseo. Researchers have not determined how the name was derived but many believe it is derived from latin words associated with land that was exempt from taxation. The modern movement of Franciacorta started with Franco Ziliani who was a young winemaker in the 1950s, working at the Berlucchi Winery. The first bottling dates back to 1961 and was produced mostly with Pinot Bianco. The wines achieved so much success and attention that the movement to Metodo Classico wines took off and gained DOC status in the late 1960s.
There are a total of 19 villages that can use the Franciacorta name with Erbusco and Adro being the most recognized. The area has a geological history tied to glaciers that formed an amphitheater with gentle slopes on each side. The soils are rich with minerals and consist of sand, gravel, limestone and silt. The soils drain well in this continental climate that also benefits from the moderating effects of the Lake and the fact that the Alps block much of the colder air from the North. The typical vineyards range in altitude from 100-500 meters and the DOCG requires all harvesting to be done by hand.
Red and white still wines were popular in the region when Franciacorta was elevated to a DOCG and thus the Terre di Franciacorta DOC was designated for these wines. The name of the wines were changed to incorporate Curtefranca to avoid confusion with the Sparkling wines.
Chardonnay dominates the plantings and the blend percentages. No more than 50% of Pinot Bianco can ever be implemented into a blend but this is seldom in play and Pinot Bianco is typically a small portion of any blend. Erbamat is a new, local and late ripening grape that was introduced to the blending schemes in 2017 and can be up to 10% of a Franciacorta blend. Saten is a 100% Chardonnay style of Blanc de Blancs that is produced with a maximum of 5 atmospheres of pressure and is finished in the Brut style. It must sit on lees for at least 24 months for a non-vintage bottling and is produced in Millesimato and Reserve styles with more age. Rose must contain at least 35% Pinot Nero and sit on lees for 2 years. Franciacorta Rose are also available in Millesimato and Reserve styles.
Global warming is creating new conditions in the Franciacorta region and lower dosage levels are now being implemented. Grape ripeness and harvest timing are resulting in riper grapes of higher potential alcohol and a move to Extra Brut and Brut Nature is very common in Franciacorta production today. They are gaining in popularity and the lower sweetness levels are becoming the norm.
Non-vintage Franciacorta sees a minimum of 18 months on lees, the longest non vintage lees requirement in the world and 6 months longer than Champagne wine law. Vintage Franciacorta requires 30 months and Riserva raises it to 60 months. Riddling is performed in both traditional hand methods and with mechanization.
Top Producers: