Franciacorta | Spumante

Franciacorta is a still young Italian wine-growing region in Lombardy. It was not until the 1960s that the first professionally produced sparkling wines were produced. Since then, demand for this spumante, produced in the style of bottle fermentation, grew rapidly and brought a boom to the region. Since 1995, registered trademark of the Consortium for the Protection of Franciacorta and reserved for those winemakers who are members of the Consortium and comply with the strict production rules.

The production method of Franciacorta involves the use of noble grape varieties (white grapes: Chardonnay and Pinot Bianco and red grapes: Pinot Nero) and a slow second fermentation in the bottle. The grapes are immediately extracted under gentle pressure. The base wines are then fermented in the spring and are used to compose the cuvèe. This is a blend of different Franciacorta base wines (even from different vintages), selected after careful tasting to bring out very precise characteristics. The following addition of sugar and yeast (tirage) initiates the second fermentation in the bottle, which slowly leads to the transformation of sugar into carbonic acid (foaming) and to a rise in pressure of up to 5-6 atmospheres.

The bottles, closed with crown caps, are properly stored horizontally in the cellar, and in this position they remain for at least 18 months - as provided by the wine production regulations. During this time, the wine can fully develop due to its long maturation on the lees. However, it is often extended to 36-48 months. During this phase, the yeast settles as a deposit in the bottle and is removed at the end of the second fermentation, without releasing the built-up pressure. For this purpose, the bottles are stored in inclined riddling trays (pupitres), with the neck inserted into pointed openings; thus, the angle of inclination of the bottles gradually becomes steeper, almost vertical, during transfer. This process, shaking and turning (remuage), lasts about a month and causes the yeast deposit to slide more and more from the bottle walls to the cork.

The next phase is disgorgement (dègorgement), a fascinating process and unique in method. The bottles are placed in a vertical position and the neck is immersed in a cold bath. This causes an ice plug to form from the yeast deposit. Now comes the removal of the crown cork: the pressure inside the bottle becomes so strong during uncorking that the iced yeast shoots out violently, although little of the pressure and the wine itself are lost. The bottle is either refilled with wine only (Pas Opèrè, Nature, Dosage Zèro), or the so-called liqueur d'expedition is added (wine with added sugar, cognac or other wine distillate). The amount of sugar in the dosage also determines the taste tuning of Franciacorta (Extra Brut, Extra Dry, Sec or Dry, Demisec). - Gerardo

Franciacorta | Spumante | Buy at Gerardo

One of the special characteristics of Franciacorta is undoubtedly its versatility, which makes it the ideal companion for the entire menu. Knowing this outstanding wine, we also understand that it can turn our cuisine into something very special, this is true for the great occasions as well as for the normal everyday life, starting with an aperitif and ending with the dessert. Just think of the Non Dosato as an aperitif and with appetizers, the Brut or the Brut Satén, which can also accompany the entire meal due to their harmonious soft taste, or the Rosè with meat dishes, risotto and mushrooms and the Demisec with dessert - this should convince even the biggest traditionalists of its personality. Franciacorta is delicate, but at the same time rich on the palate and with a good acid balance. It never overpowers the taste of the food it accompanies; instead, it harmoniously enhances it and imparts a certain perfection to it. In this way, it contributes its part to duly appreciate the culinary skills of the host and the offered composition.

The Franciacorta Satén
Registered trademark of the Consortium for the Protection of Franciacorta since the year 1995 and reserved for those winemakers who are members of the Consortium and comply with the strict rules of production. Blend: exclusively Chardonnay (main part) and/or Pinot Bianco (Blanc de blanc). It has less overpressure in the bottle (< 4.5 bar) compared to other Franciacorta; this is the reason why it is exceptionally soft in taste. It is produced only as Brut. It is characterized by its very fine, persistent and almost creamy perlage, in addition to the delicate but pronounced scent of ripe fruit on the nose, accompanied by delicate nuances of white flowers, dried fruit and roasted almonds and nuts. Pleasant spiciness and freshness harmonize excellently with that natural soft note that involuntarily reminds of a delicate dream of silk. With the Satén we have one of the most complete expressions of Franciacorta in terms of harmony, pleasure and taste.

The Franciacorta Rosè
.The white and red grapes are pressed separately. The composition of the cuvèe with Chardonnay, Pinot Bianco and at least 15% Pinot Nero is made at the end of fermentation. The Pinot Nero grapes are fermented on the skins until the rosè or red wine base gives the finished product a brilliant rosè color. Franciacorta Rosè comes in a variety of flavors, and the Pinot Nero gives it great body, makes it pithy.

The Franciacorta vintage wine
.Obtained from base wines that must be at least 85% of the same vintage. Aging and maturation last at least 37 months after the harvest, 30 of them in the bottle on the lees, this ensures an intense aroma and gives the aromas room to develop. Normally the aging of Franciacorta vintage wine (millesimato) lasts at least 4 years, the year of harvest (the vintage) is indicated on the label of the bottle. The bouquet and taste of Franciacorta vintage wine, more than any other Franciacorta, reflect the climatic characteristics of the vintage in question and the qualitative peculiarities of the grapes of this very special harvest. Thus, this wine is obtained from grapes harvested only in very good conditions in terms of climate and harvest; their ripeness is correspondingly excellent. Intense on the nose, quite strong straw yellow color, wonderfully full-bodied, complex and good structure - in a word, ideal for the whole meal. - Gerardo