Wine lovers from Ancient Rome through the present day have found much to appreciate in quietly beautiful Franciacorta, the name for a cluster of municipalities in the northern Italian region of Lombardy by the crystalline waters of Lake Iseo. In the Middle Ages, Cluniac and Cistercian monasteries dotted the landscape. Today, the area’s gently rolling hills, lush forests and nature preserves, scenic towns and olive groves make it a popular destination for bikers, nature enthusiasts, history buffs and, of course, bon vivants looking to sample local delicacies, such as sundried sardines or Rovato beef drizzled with olive oil.
Waterfalls? Check.
Botanical gardens? Check.
World Heritage architecture? Sailing? Carriage rides through vineyards? Check, check, check.
This, in short, is a place people go to slow down – to stop and smell the roses, or in this case, the grapes. From April to October, in particular, Franciacorta throws open its cellar doors and invites visitors to embrace oenophilia by participating in a cornucopia of bubbly events and tastings. It has partnered with an array of prominent names under the Made in Italy umbrella, from the Milan-based Italian Fashion Chamber (Camera Nazionale della Moda Italiana) to Parmigiano Reggiano, Slow Food and San Pellegrino.
A leader in organic viticulture worldwide, Franciacorta owes its sparkling success to a mineral-rich soil and distinctive microclimate, but also to community traditions spanning centuries and the commitment of artisans and agriculturalists all along the production chain, from grape growers to winemakers and bottlers. In the early 1960s, Franco Ziliani produced the first Pinot di Franciacorta, and by 1967 Franciacorta had been recognized as a Denomination of Controlled Origin. In 1995, Franciacorta obtained the prestigious Denomination of Controlled and Guaranteed Origin (DOCG), such that today, the name refers to territory, method and sparkling wine.
Method is a special point of pride for members of the Franciacorta Consortium, whose bottles bear the denominations Franciacorta DOCG, Curtefranca DOC and Sebino IGT, with a special logo – an F designed to resemble a medieval tower – that evokes the territory’s rich architectural history. Franciacorta wines are made with Chardonnay, Pinot nero and Pinot bianco grapes, as well as the homegrown Erbamat grape, distinctive for its freshness, late maturation, strong acidity and aromatic neutrality. The annual harvest occurs between August 10 and September 10 and is a strictly manual process. After the grapes have been gently pressed, the juice is placed in steel or wooden tanks for the first fermentation. By spring, base wines are ready for bottling and horizontal storage, setting the stage for a second fermentation of no less than 18 months, or 30 for vintages and 60 for reserves.
Only once the bottles have been through this rigorous aging process are they placed on special stands for a daily rotation to shift sediment and yeast, before being returned to a vertical position for disgorgement, when a refrigerant is used on the necks to trap yeast residue. Wine makers then expertly remove the bottle caps to expel the residue and top up the bottles with a small amount of wine or liqueur de dosage (base wine and sugar). Differences in quantity at this stage contribute to the great diversity of character of Franciacorta wines, whether zero dosato – the driest variety, containing naturally residual sugar – extra dosato, brut, extra dry, sec or demi sec. Only if a wine has passed the painstaking final review, which includes physical and chemical analyses and a sensory test, will it earn its mushroom cork and the official DOCG seal of Franciacorta.
Franciacorta offers an exquisite taste of northern Italy, whether you’re scouring the aisles for a special occasion or just looking to expand your palate.