Blog: Ricci Curbastro | Lombardy

The Ricci Curbastro family has a centuries-old agricultural tradition, reflected in the wineries of Rontana di Brisighella (Ravenna) and Capriolo in Franciacorta (Brescia), the latter of which was already producing bottled wines in the nineteenth century, as evidenced by labels dating back to 1885, which are still preserved today. In the same year that the Franciacorta DOC was created, 1967, Gualberto Ricci Curbastro began to transform the farm into a modern vineyard and wine production company. Of the 32 hectares of the winery, 27 are planted with vines, according to the strict guidelines of modern viticulture and the Franciacorta Consortium, of which Ricci Curbastro has been a member since its inception.

The cellar, where the fermentation and slow aging of Franciacorta DOCG wines takes place, is located underground in a centuries-old complex; above it is Villa Evelina. The experienced oenologists Andrea Rudelli, Annalisa Massetti and Riccardo Ricci Curbastro are responsible for the winemaking. The wide experience of the team allows to produce wines for increasingly demanding customers and connoisseurs around the world. The Ricci Curbastro winery produces several Franciacorta DOCG types: A Brut without vintage, the Extra Brut as well as the Saten Brut (both with vintage). In addition, a wide range of still wines: Terre di Franciacorta Rosso and Bianco, as well as barrel-aged versions of these in outstanding years.

After a first fermentation in steel tanks or in wooden barrels, a slow second fermentation in the bottle begins in the spring of the year following the harvest, with the tirage (addition of the tirage liqueur). This process is carried out strictly according to the traditional methods practiced in Franciacorta and supervised by the Consorzio, of which Ricci Curbastro is also a member. After 30 months of aging on the lees, the lees are removed and the bottle is topped up with the shipping dosage. The wine is then aged on the bottle for a few more months. Due to the complex production process, the vintage of Franciacorta is to be interpreted somewhat differently than that of white wine, for example. To enjoy Franciacorta in all its diversity, it should be served at about 10 degrees Celsius, in a wide and high glass (the Franciacorta goblet), so that the complexity of the aromas can be perceived. - Gerardo [TS12/22]

"Riccardo Ricci Curbastro knows the history of Franciacorta very well. His family is one of the original members of the appellation, his father Gualberto was instrumental in the founding of the DOC in 1967, Riccardo himself was consortium president when the growing area received DOCG certification in 1995: 'Since 2011, Franciacorta has had a planting freeze, which allows us to keep the market in balance. This is an important tool that the consortiums have, because it protects against overproduction and price erosion. An appellation is, at the end of the day, a single, large producer of a product and, as such, it must see that it keeps an eye on the evolution." - MERUM

"Riccardo Ricci Curbastro is a winemaker and oenologist with heart and soul. When he took over the family winery in the mid-eighties, he immediately set about the careful restoration of the cellar and vineyards. Within a short time he already counted among the best of the DOC, a status that he knows how to maintain to this day. Ricci Curbastro, who lives in the chic family villa in Capriolo, now owns almost 30 hectares of vineyards in prime locations and supplies a complete range of Franciacorta and still wines." - Gambero Rosso