| Grape Varietal: | 60% Chardonnay, 30% Pinot Blanc, 10% Pinot Noir |
| Pronunciation: | “frahn-chah-COR-tah” |
| Tasting Notes: | A sparkling wine, with a softer acidity than Champagne. Hints of almond, peach, and citrus fruit. |
| Food Pairing: | Aged goat cheese, caramelized root vegetables, caprese salad |
| Serving Notes: | 16-18C |
| Grape History: | The post-war Italian economic miracle has its origins in Lombardy, and the sparkling wines of Franciacorta are poignantly symbolic of northern Italy’s impressive economic strength. It is not a coincidence that when local entrepreneurs banded together to envisage a wine region of their own in the 1960s and 1970s they aspired to Champagne. Thanks to sheer willpower, Franciacorta came to be. |
| Harvest: | Harvests in mid-August |
| Vinification: | Produced by the method champenoise, where there is a second fermentation taking place in the bottles. |
| Aging: | 18-35 months, bottled with yeast and sugar, similar to Champagne |
| Bottling: | Varies |
| Alcoholic Content: | 12% by volume |
| Sugar: | 2 g/l |
| Total Acidity: | Varies in acidity (g/l) |
| Location: | Northern Italy, in the Lombardy region |
| Altitude: | Varies on location in region |
| Soil: | Mineral-rich, calcareous gravel and sandy morainal soils |
| Density: | 2,200 hectares (5,400 acres) |
| Trimming Technique: | Varies |
| Structure: | Varies |