Classic Method Sparkling Wine: Franciacorta

Elegant, fine, persistent – these are just some of the many qualities of the most prestigious Italian sparkling wine, loved abroad as well. Tied to one of the most unique territories, Franciacorta always manages to move us with its bubbles chasing each other in the glass forming dense, dancing chains. The Champagnotta bottle, capsule, cage, and the characteristic cork ready to be popped are the elements we most commonly associate with this great product.

Behind an elegant label and exclusive packaging, however, lies the hard and lengthy production work of Franciacorta, which begins – as it does for all great wines – in the vineyard.

Training Systems

The most widespread training systems today are the low trellis and the guyot, which favour the right vine density per hectare, but older plantings can also be found as testament to the radical and rapid transformation this area has undergone with the introduction of sparkling wine production. The principal grape variety is Pinot nero – delicate and surprising – which lends longevity especially to Millesimati. Freshness is contributed by Chardonnay, a variety once confused with Pinot Bianco, endowed with a thick and substantial skin. The third component of the cuvée is Pinot Bianco, which guides us through its elegant and fragrant aromatic notes. The delicate moment of harvest is handled with manual picking, taking care not to damage the precious berries but to place them carefully in crates. In the winery, a gentle pressing follows to obtain the free-run must that will lay the foundation of the cuvée. The blending process is indeed a delicate and decisive moment that will influence the future character of the wine.

Bottling and Sugars

Bottling takes place after the addition of le liqueur de tirage – a particular syrup of wine, yeast, and cane sugar that enables refermentation in the bottle. During this step the prise de mousse also occurs, and the internal pressure of the wine increases, reaching up to six atmospheres. The long aging period then begins: the bottles, sealed with crown caps, are laid horizontally where they undergo yeast autolysis, ready to release all of their aromatic complexity. Special racks called pupitres are then used for Remuage, a particular technique that causes the yeast sediment to slide toward the neck of the bottle by rotating it by hand 1/8 of a turn each day. Once this delicate step is complete, disgorgement follows: the neck of the bottle is immersed in a refrigerating solution that freezes the yeast plug. Thanks to the internal pressure, the yeast plug shoots out as soon as the crown cap is removed – which is why this is called à la volée. This technique, however, implies a loss of product that is reintroduced with le liqueur d'expédition, generally composed of wine reserves and sugar, though every maison keeps its important "recipe" shrouded in mystery. This final dosage also determines the style of sparkling wine to be produced: one can make a pas dosé or dosage zéro without adding the final liqueur. Moving up the scale according to the addition of sugar in grams per litre, we find Extra Brut, Brut, Extra Dry, Dry, Demi Sec, and Doux. Once the cork is placed, it is secured with the cage which, together with the internal pressure of the bottle, takes on the characteristic mushroom shape. After a period of aging in the cellars, Franciacorta is ready for release.

The Types

The aging in the cellar, together with the choice of grape varieties, determines different types of sparkling wine. Satén, with its creamy mousse, is produced exclusively from white-berried grapes, which allows it to be classified as a blanc de blancs. The refinement and success of this style is also attributable to an internal pressure of 4.5–5 atmospheres, compared to the six of a Brut. Rosé, on the other hand, requires a minimum of 25% Pinot Nero to impart the classic aromas of small red fruits to a fabulous sparkling wine. Millesimato is obtained from base wines coming from a single vintage that has distinguished itself from others by achieving greater quality and typicity. If no vintage appears on the label, it is a non-vintage. Finally, Franciacorta Riserva is a Millesimato that has rested on the lees for at least 60 months. In short – a bubble for everyone!