Diamonds are a girl’s best friend, well in our case it’s all things sparkling. From the 56 million exuberant bubbles give or take a few, that explode the moment you crank the cork, mouth-watering acidity, to the lingering mineral-driven, nutty nuances, Sparkling Wine is a timeless state of happiness in a glass, period.
Speaking of sparkling wines, did you know no other country boasts as many sparkling wine appellations as Italy? Over 100 including Italy’s most prestigious sparkling wine “Franciacorta”.
Franciacorta was the first classic Brut appellation to demand that it’s sparkling wines must be made only using “Metodo Classico” aka traditional method, the painstaking, complex process that creates those tiny revered sparkling bubbles involving a secondary fermentation in the bottle.
What is Franciacorta?
Franciacorta is Italy’s preeminent sophisticated sparkling wine and region, 80 km east of Italy’s fashion and financial capital Milano, encompassing 19 municipalities: Adro, Brescia (part), Capriolo, Cazzago San Martino, Cellatica, Coccaglio, Cologne, Corte Franca, Erbusco, Gussago, Iseo, Monticelli Brusati, Ome, Paderno Franciacorta, Paratico, Passirano, Provaglio, Rodengo Saiano and Rovato.
Dramatically smaller, 1/10th the size of Champagne, 2,800 vs 35,000 ha vine plantings, Franciacorta’s 117 producer’s secret of success is their dedication to producing dazzling, high-quality wines not quantity, especially in relation to price. 2016 Annual production was 17.1 million bottles vs 306 million for Champagne and 246 million bottles for Cava. Exclusive, limited bottling editions at fraction of a price, heck ya baby!
Nestled by the amphitheater-shaped hills around Lake Iseo, Franciacorta is blessed with 64 different soil types including mineral-rich, well draining sandy soils of morainic origin. it is home to some of the most Chardonnay-suited, unique, ancient soils that boast naturally high acidity not masked by modern day manipulations. It is truly all about the place integrated with the highest quality fruit and allowing the grapes and regional typicity of the wines to shine from vineyard to glass.
Only four grapes are authorized to produce Franciacorta. Chardonnay, Pinot Nero (Pinot Noir), Pinot Bianco (Pinot Blanc maximum 50%), and indigenous grape Erbamat (10%). That said, Chardonnay reigns supreme here, especially in Saten – where most producers bottle 100% Chardonnay.
In 1990, Franciacorta consortium adopted admirable code of stricter self-regulation than Champagne, including hand-harvesting, outlawing Pinot Gris, Pergola and other big vine trellising for new plantings, irrigation only permitted in extreme conditions, and minimum lees ageing 18 months to up to 60 months.
Ripe, healthy grapes are the key to high-quality sparkling wine making. Franciacorta’s warm continental climate, moderated by Lake Iseo and the hills of Monticelli Brusati, Monte Alto and Monte Orfano, allows their grapes to achieve the natural balance of sugar, acidity, and finesse.
Hand-Harvesting is mandatory in Franciacorta, which ensures that only the very best fruit is being utilized to create magic in your glass.
The sweetness level of Franciacorta (aka dosage) is listed on the label: Pas Dosé the driest expression with zero dosage and less than 3 g/l sugar that holds its ground to both savory and sweet dishes. Extra Brut aka very dry with sugar upto 6g/l. Brut with 12g/l sugar. Moderately sweet renditions: Extra Dry with 12-17g/l. Sec or Dry 17-32g/l. And sweet Demi-Sec with 33-50g/l for sweet and sublime finale.
Styles of Franciacorta:
Only 10 EU wines have been awarded this dispensation, where Franciacorta does not have to display DOCG on their labels (Denominazione di Origine Controllata e Garantita, benchmark of Italy’s highest quality wine).
Non Vintage (NV): NV Franciacorta is a blend of Chardonnay, Pinot Nero, Pinot Bianco, and/or Erbamat, aged for minimum 18 months sur lie (3 months longer than Champagne), to be released 25 months from harvest. NV Franciacorta’s are quite literally the business card of a producer, the most important product, hence it requires the most meticulous and masterful blending to achieve a consistent house style and a quality that is greater than the sum of all it’s parts. With sweetness ranging from Pas Dose to Demi-Sec, NV is seamlessly fabricated to enjoy the sensational pleasures of bubbles with a varied range of dishes ranging from charcuterie to sublime desserts.
Satèn: aka Blanc de Blanc is made with only white grapes (Chardonnay and Pinot Bianco); with minimum 24 months lees ageing; and can only be made Brut. Lemony-mineral nuances dances elegantly in the glass, juicy acidity, think shell fish based aperitifs and caviar. Part philosopher, part poet, the winemaker of the breathtaking Bellavista winery, Mattia Vezzola is the architect/creator of Satèn‘s graceful style, that is one atmosphere less pressure, resulting in a soft, silky mouthfeel. Between you and I, its the ideal food-pairing wine.
Millesimato (Vintage): The epitome of longevity and finesse, produced only in the best vintages, Vintage Franciacorta may not be released for a minimum 37 months, with 30 months of lees ageing, although in practice many producers allow their vintages wines to age for a much longer period.
Riserva: is vintage dated, Satèn or Rosé with minimum 5 years of lees ageing (vs 36 months in Champagne); available in sweetness Pas Dosé, Extra Brut, Brut, and Extra Dry. Imagine producing a product in 2018, and holding stock to be released in 2023 or more based on your stylistic preferences?
Rosé: A blend of Pinot Nero, Pinot Bianco, and Chardonnay or 100% Pinot Noir, macerated on skins; ranging in sweetness from Pas Dosé to Demi-Sec. Vibrant berry-flavored wine, both powerful yet dainty, laced with energetic acid left us hankering for grilled pork belly and spice kissed Asian dishes.
What Makes Franciacorta Special?
Emotionally impacting, intellectually engaging, romantically energizing, and spiritually satisfying – regardless of it’s price tag, a well-made wine is precisely that and more. Luckily for us humble folks, Franciacorta in general from ethereal light body, pure and pretty, to full bodied packed with ravishing fruit, layers of licorice and toasted almonds, complimented by juicy acidity, lingering minerality, ultra-fine bubbles, and delicate mousse, that offers a superior balance of quality and value. There is simply nothing quite like it.
The single recurring note that danced in our minds – Franciacorta is so much more than simply a toasting wine, it indisputably belongs on the dining table as every day affordable luxury, that marries well with all international cuisines, be it a family style meal or 12 course gourmand culinary experience.
Grazie mille to Franciacorta Consortium and Wineries: Barone Pizzini, La Montina, 1701 Winery, Le Quattaro Terre, Ferghettina, Bellavista, Ca’del Bosco, Majolini, Berlucchi Guido, Monte Rossa, Ronco Calino, Ricci Cubastaro, and Corte Fusia, for this incredible immersion into the seductive world of Franciacorta Wines and it’s regional delectable dishes with restaurants Capucchini, Trattoria del Muliner, and L’ Alberta.
Shout out to our wine motley crew comprising of the newly minted USA Brand Ambassadors: Ms. May Matta Aliah (NY), Ms. Constance Chamberlain, Wine & Co + Festival (NY), Ms. Michelle Williams (Texas), Mr. Michael Bottigliero (Chicago), and yours truly Rashmi Primlani (Florida), for keeping our 3-day daunting yet delightful marathon of guided tastings, flowing with laughter, scintillating conversation, and camaraderie, alongside bottomless glasses of Franciacorta.
So next time you are hankering for a sparkling wine to rock your world, ask, plead, or get down on your knees, and request your local wine merchant for Franciacorta by name. As Franciacorta’s quality conscientious producers, driven by passion and unwavering pursuit of perfection, undeterred by the wind or fashion, are forging exhilarating beauties dipped in sensuality and finesse.
And if you are pondering a visit to the Big Apple this coming June, we highly recommend signing up the first ever Franciacorta Festival that coincides with Italian Restaurant Week, where 32 producers of Italy’s finest sparkling wine will be joining us on Tuesday, June 5, 2018 at The Redbury Hotel.
Until next time, have a sparkling day!!
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