Wine Denomination from Lombardy
Franciacorta received DOCG status in 1995, becoming the first Italian sparkling wine denomination to achieve this classification. Unlike Prosecco di Valdobbiadene Conegliano DOCG, Franciacorta is produced using the traditional method (metodo classico) with secondary fermentation in bottle, similar to Champagne. The modern sparkling wine tradition began in Franciacorta in 1961 when Guido Berlucchi and oenologist Franco Ziliani created the first bottle-fermented sparkler in the region of Lombardy.
The Franciacorta production zone encompasses 19 communes in the province of Brescia in Lombardy, situated between Lake Iseo and the city of Brescia. The area covers approximately 2,900 hectares of vineyard land planted on morainic hills at elevations ranging from 200 to 550 meters above sea level. The zone benefits from a unique microclimate created by the moderating influence of Lake Iseo, which tempers temperature extremes and extends the growing season.
Franciacorta must be produced from Chardonnay, Pinot Nero (Pinot Noir), and Pinot Bianco grapes, either as single varieties or in blends. White and rosé versions follow different composition rules: white Franciacorta may use any combination of the three varieties, while rosé (Franciacorta Rosé or Rosato) must include a minimum of 35% Pinot Nero. Satèn, a softer style exclusive to Franciacorta, must be produced from white grapes only (Chardonnay and/or Pinot Bianco) with lower atmospheric pressure.
Maximum yields are set at 10,000 kg per hectare of grapes for white varieties and 9,000 kg per hectare for Pinot Nero. All Franciacorta undergoes secondary fermentation in bottle using the traditional method, with extended aging on the lees. Non-vintage Franciacorta requires a minimum of 18 months from harvest, including at least 18 months on lees. Vintage (Millesimato) requires 30 months minimum, while Riserva requires at least 60 months. The dosage determines sweetness levels: Pas Dosé/Dosaggio Zero (0-3 g/l), Extra Brut (0-6 g/l), Brut (0-12 g/l), Extra Dry (12-17 g/l), Sec (17-32 g/l), and Demi-Sec (32-50 g/l).
Franciacorta displays a pale straw to golden yellow color (white to copper for rosé) with fine, persistent bubbles and creamy mousse. The wine offers complex aromas of white flowers, citrus, green apple, and bread crust from extended lees aging, developing notes of toasted hazelnuts, butter, and honey in aged examples. On the palate, Franciacorta is elegant and refined with bright acidity, creamy texture, and integrated bubbles. The flavor profile shows citrus, stone fruit, and mineral notes with a long, sophisticated finish. Satèn versions display softer, creamier texture, while rosé adds red berry notes.
The Franciacorta territory sits in the morainic amphitheater left by ancient glaciers retreating from the Alps. The soils are predominantly composed of glacial deposits including gravel, sand, and clay with good drainage. The area benefits from a temperate climate with significant diurnal temperature variation during the growing season, helping to maintain acidity in the grapes. The proximity to Lake Iseo creates a unique mesoclimate that protects vineyards from spring frosts and moderates summer heat, ideal conditions for producing elegant, age-worthy sparkling wines.
Franciacorta DOCG regulations establish strict quality standards including hand-harvesting requirements, maximum pressing yields of 65 liters per 100 kg of grapes, and mandatory bottle aging periods. All Franciacorta must undergo chemical analysis and organoleptic evaluation before approval. The term "Franciacorta" alone on the label indicates a metodo classico sparkling wine; still wines from the same area are labeled as Curtefranca DOC. Since 2017, the regulations have emphasized sustainability, with many producers adopting organic and biodynamic practices. The denomination's strict standards and quality focus have established Franciacorta as Italy's premier traditional-method sparkling wine.